Wednesday, February 18, 2009

Collecting Recipes Over Coffee

Kim and a whole bunch of her friends are collecting recipes over coffee! Join her today with your favorite soup recipe. Here's my newest favorite soup recipe, discovered at All Recipes:

Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.


Anonymous said...

I've been looking forward to thiss!!! YUM YUM YUM. THANK YOU!!!!

Pam O'Brien said...

Hi! I discovered you on The Farmer's Wife's blog. I love soup! Here's one I tried recently and loved...


10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth (I used 2 cups of homemade chicken broth)
1 1/2 cups canned chopped tomatoes (I used 2 cans of Rotelle Diced Tomatoes - mild heat)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder (I skipped the chili powder since I had the heat from the Rotelle tomatoes)
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Enjoy! Can't wait to try the potato soup. :-)

The Farmer's Wife said...

Hey Kerri,
I'm going to try this, despite being completely technologically challenged! Your soup sounds divine, and Pam's does too. This is the time of year when we've worn out all the old favorites. What a great idea! Thanks for sharing it!

Anonymous said...

My mom used to make a fantastic potato soup. This recipe definitely makes me think of home.