Good Grief it's Cold!
I have been told it is cold all over the country but I have to say it's REALLY cold in Colorado (-44 below windchill?? ) For a girl that grew up in Minnesota this is crazy for even her!
Because I couldn't stand the thought of going outside (even my Yorkie Tressa stood at the door and had second thoughts) I went to see what I had on hand. Potato, celery, cream, chicken broth...yes Warm Baked Potato Soup it will be.
What you will love about this recipe is the ease of it...and if you can add more or less veggies depending on what you have. I also like a bit more spice...so cayenne pepper it is.
The crispy shallots are a recipe from the Barefoot Contessa...she is so the bomb...these are GREAT on Potato Soup or if your like me on a spoon!
Enjoy your bundled up day...and ask this question around your table...
What's the one thing you know for sure?
It is amazing the responses you might get.
Here's to bikinis and warm beaches...(okay who am I kidding...just warm beaches)
Cheers!
Ingredients
- 8 slices bacon (I use turkey bacon)
- 1/2 cup butter (I generally use only 1/3 cup)
- 2/3 cup all-purpose flour
- 5 cups milk (low fat is perfect)
- 1 cup chicken broth and 1 cup white wine
- 5 large baked potatoes, peeled and cubed
- 4 green onions, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 1/2 cups shredded Cheddar cheese (I love using jalapeno jack cheese!)
- 1 cup sour cream (light is good)
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- As much cayenne you can handle..(the only warmth these days)
Directions
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
- In a stock pot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, chicken broth and wine...whisking constantly until thickened. Stir in potatoes and onions and veggies. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 15 minutes. Stir a few times while cooking. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
- Top with additional bacon, shallots and cheese.
Crispy Shallots
5 to 6 shallots, peeled and sliced into thin rings (onions due just fine)
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Fantastic on potato soup!
We were just talking yesterday about potato soup! And here it is! Have to try it very soon--even today. Thank you
Posted by: Janet Lohmeyer | February 01, 2011 at 12:04 PM