Loaded Baked Potato Soup
Bread Sticks
Fruit Salad
Brownie Sundae
Raspberry Lemonade
Loaded Baked Potato Soup
1/2 lb Bacon, roughly
chopped
1/2 medium yellow onion,
diced
1/2 large carrot, peeled
and diced
3/8 cup diced celery
2 large Russet potatoes,
peeled and diced
2 medium Red potatoes,
diced
1/8 cup flour
1 cup chicken or
vegetable stock
Coarse salt, freshly
ground pepper, to taste
2 cups heavy whipping
cream
Optional garnishes:
Chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack
cheese
1. In a 6 to 8 quart
stockpot over medium heat, fry bacon until crisp
2. Remove bacon and drain
on paper towels, reserving half for garnish. In bacon fat, cook onions,
carrots, and celery until the onions ar translucent. Add potatoes and
cook for 4 minutes, stirring occasionally.
3. Whisk in flour and
stir constantly over low heat until the flour is cooked and the iture has
thickened slightly, about 5 to 7 minutes. Add chicken stock and half of
the bacon. Season with salt and pepper.
4. Over medium-high heat,
bring the soup to a simmer and cook for 25 minutes or until the potatoes are
soft. Mash some of the potatoes for thicker, creamier texture. Add
whipping cream and simmer for 5 minutes.
5. Adjust thickness by
adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and
garnish with toppings
Cooks' notes: Soak diced
potatoes in cold wateuntil ready to use to keep them from turning brown.
To make bacon easier to chop, lightly freeze.
Cheesecake
Factory's Raspberry Lemonade
Makes 2 quarts
Ingredients:
•
1 cup water
•
1 cup sugar
•
1 cup fresh
squeezed lemon juice
•
1 1/2 cups fresh
or frozen raspberries
•
Extra sugar for
sugaring the rim of your glass
Directions:
Bring the cup of water to
a boil. Add the sugar and stir constantly for one minute until sugar is
thoroughly dissolved; remove from heat and add to a blender with raspberries.
Puree until smooth. Add puree to 2-quart container with lemon juice and enough
water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses.
To sugar your glass, run
one of your lemon rinds around the edge of the glass to moisten. Dip rim into
dry sugar until coated to your liking.
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