Chapter 8

Sorry, it’s been a busy couple of days. My sister went back to Berlin on Monday. Tuesday was election day (I hope all our American readers voted!). Wednesday I made the best baked potato soup I have ever made. I will post the recipe in the comments of this post if anyone is interested in it. Then yesterday I got the yen to bake chocolate chip cookies. So I found a pocket of time to post before I get started on the Mexican food we’re having for dinner tonight. I hope everyone has a wonderful weekend!

Chapter 8: Gentleman Callers

3 thoughts on “Chapter 8

  1. Okay this recipe is not exact since I stopped measuring things a long time ago. Everything here is approximate. Also, this recipe is for a slow cooker, so I’m not sure of cook times on a stove top.

    INGREDIENTS
    1 pound of golden potatoes
    1 small sweet onion
    1 Knorr stock pod
    3.5 cups of water
    ***Substitute 1 quart of premade boxed chicken broth if you prefer***
    1/2 pound of bacon
    1/2 cup all purpose flour
    4 tablespoons butter
    2 cups half and half
    1.5 cups heavy whipping cream
    2 tablespoons cornstarch
    Salt
    Black Pepper
    Garlic Powder
    Shredded Cheese
    Fresh Chives
    Sour Cream

    INSTRUCTIONS
    1. Dice potatoes into bite size pieces.
    2. Dice sweet onion.
    3. If using Knorr stock pod and water, combine those two and bring to a boil. If using chicken broth that is premade, open the package.
    4. Combine potatoes, onion, and stock in a crock pot/slow cooker.
    5. Add salt, pepper and garlic powder. (Sorry, no measurements here I just eyeball it.)
    6. Put the lid on the crock pot and let the potatoes and onion cook on low for 3-4 hours.
    7. Cook and crumble the 1/2 pound of bacon. RESERVE THE GREASE.
    8. Add butter to the grease if there isn’t much in the pan. (My bacon only rendered about a tablespoon’s worth).
    9. After butter has melted, add flour to the pan and whisk. (I used a deeper saute pan for this)
    10. Once roux has cooked for about a minute, slowly begin to add half and half and 1 cup of heavy cream. Whisk continuously until mixture has thickened. It will be very thick at this point. You want it to be thick, as liquid in the crock pot will help thin it down.
    11. Add salt and pepper to your mixture to taste.
    12. Add mixture to crock pot and stir to combine.

    Now at this point, it’s all about preferences.

    If you want a thicker soup and it’s not thick enough for your tastes, then you can make a slurry using the 2 tablespoons of cornstarch and the remaining 1/2 cup of heavy cream. Make sure you whisk it. The cornstarch is extremely sticky so it may take a few minutes to fully incorporate the cream into the starch. Once you have done so, add a little of the slurry at a time to your soup. Make sure you give it a stir to combine it. Keep in mind that as the soup continues to cook it may thicken more so if you want a thinner soup, be conservative with how much of the slurry you incorporate.

    13. Once you’re happy with the thickness, put the lid back on the cooker and let it cook for at least 1 more hour on high.

    14. When you’re ready to serve, add the bacon you crumbled, as well as any other baked potato toppings you enjoy (shredded cheese, sour cream, or fresh chives).

    NOTE
    This soup will not freeze well because of the cream in it.
    If you wanted to substitute frozen hash brown potatoes (shredded or diced) you could do that but make sure you account for the water content they’ll have as they cook.

    Like

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