Thursday, September 22, 2005

Loaded Baked Potato Soup

This is incredibly filling -- and in no way good for any diet. But it's deliciously tasty, esp. on a cold day!

This makes 6 generous servings.

You'll need:

4 large baking potatoes (seriously large....big-assed potatoes)
2 tbs oil
4 tbs real butter
1/2 cup of all-purpose flour
6 cups of whole milk
4 green onions, chopped (use the green ends too, you wimp)
1 cup of sour cream
1 to 2 cups of crisp, well-cooked, well-drained, crumbled BACON BACON BACON
1 cup of shredded cheddar cheese

Now cook, bitches!

Preheat your oven to 400 degrees.

Toss those potatoes into the sink, and scrub the dirt off of them.

Massage some oil into their supple, firm skins, and then make like OJ and stab the living Hell out of them with a fork.

Bake them until they are fork-tender (usually about an hour). (Or, alternatively, you can nuke them until they bleed. But in my experience, the oven-baking makes them turn out better.)

While they're baking, melt the butter in a large saucepan.

Slowly add in the flour, stirring constantly, so there are no lumps in the butter/flour mix.

Gradually whisk in the milk.

Simmer over low heat, stirring constantly, until the mix is the consistency of heavy cream.

When the 'taters are done, cut them in half, lengthwise, and scoop out the middles into the mixture. Chop the peels of 2 of the potatoes, and add them, as well.

Chop up the onions, green and all, and dump them into the pot, as well. (Save some of the grren shit, gor garnish.)

Whisk in the sour cream and the bacon. (You can reserve some bacon, to sprinkle on top of the soup.)

Add the shredded cheddar a bit at a time, until it's all blended in. (Once again, you can reserve some, for garnish.)

Add salt and fresh-groud pepper for taste.

1 comment:

It's Me, Maven... said...

OH MY... THE OJ TECHNIQUE!!! A la Johnny Cochran, may he RIP:

"To prevent the SPLIT, you must make a SLIT."