Weekly Winner: Antidote  for Chicago’s Return to Winter

We did it.  We had survived Chicago’s winter!  We made it!  The light was visible at the end of the cold, snowy tunnel.  Temps kept creeping up, inch by inch…degree by degree.  The parka was exchanged for the wool coat, and then an even lighter jacket.  This past weekend, no jacket was required!  We hit 70 on Monday!  And then came Tuesday.

Tuesday blew in with crazy winds and a 40+ degree drop.  It was winter again, or rather still.  We had come so close and got a cruel taste of warmth and then this!  We needed comfort.  We needed warmth.  We needed dairy and carbs!! (And bacon, but then again, when don’t we need bacon?).

The answer was Baked Potato Soup.  This is another recipe that I thought for sure I had written about.  We have made it forever and it is one of our all time favorites.  But apparently not.  So here it is now, in all its rich, hearty comforting glory.  The recipe comes from Cooking Light, and in the interest of full disclosure, I did not use reduced fat cheddar cheese – life is simply too short.  I use the good stuff.

 

 

Baked Potato Soup

Serves 8 (or so they say….more like 4 in my house!)

Ingredients:

4 baking potatoes (about 2-1/2 pounds)

2/3 cup all-purpose flour

6 cups 2% milk

1 cup (4 oz) reduced-fat shredded extra-sharp cheddar cheese

1 tsp salt

1/2 tsp black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions

6 bacon slices, cooked and crumbled

Procedure:

  1. Preheat oven to 400F
  2. Pierce potatoes with a fork; bake at 400 for one hour or until tender.  Cool.  Peel potatoes; coarsely mash.
  3. Lightly spoon flour into measuring cup, and level with a knife.  Place flour in a large Dutch oven; gradually add milk, whisking, until blended.  Cook over medium heat until thick and bubbly (about 8 minutes).  Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.
  4. Stir in sour cream and 1/2 cup onions.  Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle into bowls and sprinkle with remaining cheese, black pepper and onions.  Garnish amply with bacon.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: