There are two types of soup that my picky selective husband allows me to make. That is clam chowder, and loaded baked potato soup. Good thing these are my two favorites! Who says variety is the spice of life? ...Right? ....Right?
I like this version of the soup because it sneaks some veggies in there, and boy, does this family need it.
Here's what you need:
-1/2 stick (4 tablespoons) butter
-1 carrot, finely chopped
-1 rib of celery, finely chopped
-1 onion, finely chopped
-3 cloves of garlic, finely chopped
-1/4 cup of flour
-salt
-pepper
-1 teaspoon of garlic salt
-1/2 teaspoon of onion powder
-1/2 teaspoon of seasoned salt
-3 cups of chicken stock
-1 cup milk
-1/2 of a can or bottle of any beer of your choice (I'll let you decide what you want to do with the rest of it)
-4 medium sized russet potatoes, peeled and chopped into bite sized pieces (I used 4 potatoes from a 10 lb bag of potatoes, they seem to be smaller than the baking potatoes that you buy separately)
-1 8oz package of extra sharp cheddar cheese, shredded
-1/2 a package of bacon, chopped and cooked any way you would like (I like to bake mine [no splatters!] at 400 degrees until not quite crisp, they will crisp a little as they cool)
-sour cream, for topping
-3 scallions, chopped, for topping
In a large pot over medium heat, melt butter. Add carrot, celery, onion, and garlic and cook until they start to soften. Sprinkle in the flour and stir for about 2 minutes. Slowly whisk in the chicken stock to prevent lumps. Then stir in the milk and beer. Add garlic salt, onion powder, and seasoned salt. Then gradually add in the salt and pepper to taste (I would start off with a 1/2 teaspoon of each and adjust from there). Add the potatoes and bring to a boil. Once you reach a boil, reduce the heat to low and simmer the soup until the potatoes are tender. That took me about 25 minutes. Remove from heat and add half of the soup to a blender, add 1/3 of the bacon and blend until almost smooth. Add back to the pot and return the pot to the low heat. Stir in the rest of the bacon. Add a handful of the cheese at a time, stirring to fully melt the cheese after every handful. Taste soup and adjust seasonings as needed. Serve with scallions and sour cream as toppings.
Serving on all rainy days suggested, but not required.
Serves 4
I adapted this recipe from Food Network's website. To see the original recipe, click here .
I like this version of the soup because it sneaks some veggies in there, and boy, does this family need it.
Here's what you need:
-1/2 stick (4 tablespoons) butter
-1 carrot, finely chopped
-1 rib of celery, finely chopped
-1 onion, finely chopped
-3 cloves of garlic, finely chopped
-1/4 cup of flour
-salt
-pepper
-1 teaspoon of garlic salt
-1/2 teaspoon of onion powder
-1/2 teaspoon of seasoned salt
-3 cups of chicken stock
-1 cup milk
-1/2 of a can or bottle of any beer of your choice (I'll let you decide what you want to do with the rest of it)
-4 medium sized russet potatoes, peeled and chopped into bite sized pieces (I used 4 potatoes from a 10 lb bag of potatoes, they seem to be smaller than the baking potatoes that you buy separately)
-1 8oz package of extra sharp cheddar cheese, shredded
-1/2 a package of bacon, chopped and cooked any way you would like (I like to bake mine [no splatters!] at 400 degrees until not quite crisp, they will crisp a little as they cool)
-sour cream, for topping
-3 scallions, chopped, for topping
In a large pot over medium heat, melt butter. Add carrot, celery, onion, and garlic and cook until they start to soften. Sprinkle in the flour and stir for about 2 minutes. Slowly whisk in the chicken stock to prevent lumps. Then stir in the milk and beer. Add garlic salt, onion powder, and seasoned salt. Then gradually add in the salt and pepper to taste (I would start off with a 1/2 teaspoon of each and adjust from there). Add the potatoes and bring to a boil. Once you reach a boil, reduce the heat to low and simmer the soup until the potatoes are tender. That took me about 25 minutes. Remove from heat and add half of the soup to a blender, add 1/3 of the bacon and blend until almost smooth. Add back to the pot and return the pot to the low heat. Stir in the rest of the bacon. Add a handful of the cheese at a time, stirring to fully melt the cheese after every handful. Taste soup and adjust seasonings as needed. Serve with scallions and sour cream as toppings.
Serving on all rainy days suggested, but not required.
Serves 4
I adapted this recipe from Food Network's website. To see the original recipe, click here .
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