Food For Friday - Week 5

Food for Friday - Week Five



This week's recipe comes from yet another Gooseberry Patch Cookbook.  This one is Family Favorites.  It was printed in 1997.  It has several of my favorite soup and bread recipes in it. 
The recipes are from cook's all over the world who send in their best.  I have found them to be easy to read, very accurate and favorites that I use over and over again.  I hope you enjoy this recipe as much as I do.  I made this during "Quilt Camp" and everyone loved it.  Debby even called tonight to say she made it and it turned out great!!!  So YOU can do it too.


Here's How:

Baked Potato Soup

Ingredients:
5 large baking potatoes
1/2 stick of butter
1/2 cup flour
7 cups milk ( I use skim)
1 bunch green onions, chopped
1/2 pound bacon, fried and crumbled ( I used 1 pouch of Real Bacon bits made for salads)
1 1/2 cup Cheddar Cheese, shredded
1 cup sour cream
salt and pepper to taste

1.  Bake potatoes until tender.  I bake my potatoes in a very hot 400 degree oven for 1 hour.  I spray them with olive oil and sprinkle with Kosher salt.  I love to use baked potatoes in lots of things so I am baking extra for the week.


2.  Melt butter in a large Dutch Oven and stir in flour to make a roux.

3.  Slowly whisk in 7 cups of milk over medium heat.

   4.  Bring to almost boiling.  Stir constantly as to prevent sticking.  Lower heat to simmer.  (Soup can burn very easily.....use a heavy bottom dutch oven or pot).

Now for the goodies:
5.  Add chopped potatoes, green cheddar cheese, and bacon.





 6.  Next chop the green onions including some of the green stems and add to soup.

 7.  Stir in Sour Cream and heat through until cheese is melted and soup is warm.  Do this on low heat or it WILL burn.

 8.  Garnish with green onion and crumbled bacon, if desired.


Baked Potato Soup

Ingredients:
5 large baking potatoes
1/2 stick of butter
1/2 cup flour
7 cups milk ( I use skim)
1 bunch green onions, chopped
1/2 pound bacon, fried and crumbled ( I used 1 pouch of Real Bacon bits made for salads)
1 1/2 cup Cheddar Cheese, shredded
1 cup sour cream
salt and pepper to taste
 

1.  Bake potatoes until tender.  I bake my potatoes in a very hot 400 degree oven for 1 hour.  I spray them with olive oil and sprinkle with Kosher salt.  I love to use baked potatoes in lots of things so I am baking extra for the week.
 2.  Melt butter in a large Dutch Oven and stir in flour to make a roux.
 3.  Slowly whisk in 7 cups of milk over medium heat. 
 4.  Bring to almost boiling.  Stir constantly as to prevent sticking.  Lower heat to simmer.  (Soup can burn very easily.....use a heavy bottom dutch oven or pot).
 5.  Add chopped potatoes, green cheddar cheese, and bacon.
 6.  Next chop the green onions including some of the green stems and add to soup.
 7.  Stir in Sour Cream and heat through until cheese is melted and soup is warm.  Do this on low heat or it WILL burn.
  8.  Garnish with green onion and crumbled bacon, if desired.



YUM, YUM!!!  You can serve this with sourdough bread and herb butter and have a great meal on a cold February night that your family will LOVE!!  It makes quite a bit but is great heated up for lunch the next day.  Hope you will try this easy, delicious recipe.  It really does taste just like a Loaded Baked Potato.

For my Friday Finishes  I have only my Baby Boy 2 quilt to show that is completely finished.  I have been working on sandwiching my flannel "Camp" quilt and Baby Boy 3 quilt.  Hope to quilt those over the weekend. 

 I did embroider Miss Ella the cutest Valentine apron this week and she has already received it and is modeling in the bottom right picture!!  I think it will fit her for a while!! I will be linking up with Crazy Mom Quilts  and Confessions of a Fabric Addict to show off all the great projects that are happening out there.  Check them out!!

 

Happy Trails,

Mtn Mama