Friday, October 13, 2006

Chilliness and Soup.

The weather is f i n a l l y lovely enough to have our windows open in the evenings, and, for me, this has stirred up the irresistible impulse to go crazy experimenting with soups. The incident last week involving steaming chowder, a sharp left turn, and a milky car has proved to be no deterrent.
Here is the infamous Potato Bacon Soup.

Potato Bacon Chowder

4 large baking potatoes, peeled, chopped into bite size chucks and boiled til fork-pierceable

2/3 cup butter

2/3 cup flour

3/4 teaspoon salt

1/4 teaspoon pepper

6 cups milk

1 cup sour cream

1 med. onion chopped small

10 bacon strips cooked and loosely crumbled

1 cup shredded cheddar cheese

fresh rosemary

Melt the butter in a deep soup pot over medium heat. Dump in the onions, and cook until translucent. Stir in the flour, salt, and pepper, and cook for about a minute. Whisk in the milk and bring just to a boil, then lower the heat and cook, stirring for about 3-4 minutes. Whisk in the sour cream. Mash half of the potatoes and keep the other half intact. Add all potatoes and bacon and cheese and heat until warmed through. Garnish with sprinkles of fresh rosemary.

Serves 6!

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