| |
Soups and Stews | |
| 5 lb potatoes butter 1 lb bacon 2 shallots chopped 1 pint heavy cream 3 cups milk 32 oz chicken or beef broth 2 Tbsp flour 1/4-1/2 cup water 1/2 cup instant potatoes 2 tsp italian seasoning 1 Bay leaf 1/4 tsp paprika dash hot pepper sauce dash worcestshire salt/pepper to taste shredded cheddar croutons/chopped scallions (optional) | |
| Wash potatoes, prick with fork, rub with butter and place if foil lined cookie sheet. Sprinkle with salt & pepper. Cover with foil and bake at 450 for about an hour till tender. Remove and let cool. In stock pot, cook bacon till crisp and remove. Drain all but 2 Tbsp bacon. Cook shallots in the dropping till tender. Add milk, cream and broth. Dissolve flour in water to form a paste and slowly add it to the milk mixture. Add instant potatoes. Bring to a near boil for 10 minutes to thicken. You can add more instant potatoes if it doesnt appear thick enough. Cube potatoes(you can leave skins if you want). Add the chopped potatoes to the pot along with seasonings (if you think you have to many potatoes you dont need to add them all). Cook for about an hour on low heat stirring occasionally. Bacon is added about 15-20 minutes before serving. Crumble bacon and stir into soup. You dont need to use all the bacon if you dont want. Top with shredded cheese and croutons/scallions if desired. | |
Unrated | |
Sort