Baked Potato Soup

Well, I’m back. Not to the states yet, but reunited with my laptop in Singapore. Hong Kong was good! Lots of interesting sights and awesome food. If you’ve never had dim sum, it’s definitely something you want to experience. Sadly a lot of dim sum places these days just have paper menus where you write the quantity of each dish you want next to dish name, but there are still some old school places with the carts. I love the cart ladies. They’re these (usually) cute little old(er) ladies who push carts of food around the restaurant calling out what they have.

If you’re in the Boston area, the three places I would recommend are: Hei La Moon (Chinatown), Winsor Dim Sum Cafe (Chinatown) and China Pearl (Woburn). Winsor is really small, so get there early, but it doesn’t have the carts. The other two still have the carts and are much bigger, but they still get extremely crowded, so get there early!

Anyway, none of this has anything to do with the recipe I’m posting for today. I wish I could make dim sum food. Maybe one day. Today’s recipe is one for baked potato soup. I am a huge fan of soup. From the healthier variety (chicken noodle, tomato) to the not so healthy (pretty much anything cream-based), I love soup. My parents once had a “theory” that the reason I loved soup so much was that I was indeed so lazy that I preferred foods that didn’t involve chewing. They have now revised that “theory” in light of the fact that my jaw joint is messed up. Chewy foods do make my jaw click, so it’s possible that the jaw thing would lead me to prefer soup (not very chewy).

I decided to make this after a friend and fellow college alum posted her recipe on her food blog, Dorsey Kitchen. I made some modifications, mostly scaling it down, but all in all it was a great recipe!

Ingredients
2 large potatoes
1/2 sweet onion
6 slices of bacon
1 tbsp flour
1 1/4 cups milk
1 tbsp cornstarch
1 tbsp water
1 can (14 oz) chicken broth
3/4 cup shredded cheddar cheese

Preparation
Wash potatoes and use a fork to poke holes all around them. Bake at 400F for around 60 minutes.

Dice the onion. Chop the bacon into small squares. In a nonstick saucepan, fry bacon until crispy. Using a slotted spoon, remove bacon and place in a bowl lined with a paper towel.

Saute the onion in the bacon grease. When they turn translucent, add the flour and stir until smooth. Add milk and simmer for a few minutes. While mix in simmering, coarsely chop the potatoes into cubes. Mix the cornstarch and water and add this mixture to the pot.

When mix thickens, add potatoes and chicken broth. Mash some of the potato chunks against the side of the pot. Stir in cheese and most of the bacon bits. Let simmer until the soup reaches desired thickness.

Serve topped with cheese and bacon.

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