Finally! Election Day has arrived and I’ll be so happy not to hear the word politics again for a long time. Can’t believe I spent four long years working in this “industry”. Boy, was I trying to fit my peg in the wrong slot.
To celebrate the end of this long and nasty campaign, I am making my favorite comfort food – Loaded Baked Potato Soup.
I can’t wait. It’s been over a year since I”ve made it and can’t remember why. Probably because I gave up potatoes, sugar and all the other good things in life.
All that changed on a dime this week. I’ve been doing a lot of things I detest, and all that ended yesterday when I had a epiphany that shook up my world. I feel like saying “Thanks I needed that!”
Here’s the recipe I use. I prefer homemade stock. So I begin by boiling a few chicken breasts with celery leaves, bay and peppercorns. ‘
(good for celebrating or commiserating – whatever the outcome warrants).
5 – 6 slices bacon cooked and chopped.
1 onion, diced
1/2 red bell pepper if you happen to have it
1/2 cup diced celery
- 5 large Russet potatoes, peeled and cubed
- 3 c. chicken stock
- 3 T. butter
- 3 T. flour
- 1 1/2 c. milk
- 3 green onions, sliced
- 3/4 c. shredded cheddar cheese, divided
- 1/2 t. black pepper
- Sour cream for garnish, optional
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions and celery in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream. I like to serve with crusty slices of rye bread – the darker and better.