That hasn't always been true, but when I went back to work, I told him he had to pick up one of my weekly chores, and that's what he chose. (Drat, why couldn't it be laundry? I hate doing laundry.) He does a great job of keeping the freezer and pantry stocked (maybe too good sometimes). He also finds it a challenge to get the lowest price on frequently-used items. He especially goes a little nuts when whole chickens are on sale, and he cuts them up and freezes them for me.
I know, I know. I am blessed to have a man who likes to do these things!
So anyway, I had several packages of frozen chicken backs he had saved for me to make into stock, which I did over the weekend. (If you have ever wondered what the difference is between chicken stock and chicken broth, check out this link.) I froze several quarts of homemade stock for later but used some to make this delicious potato soup. I like this recipe because the seasonings lend an interesting, complex flavor to what can sometimes be bland fare. I don't remember the original recipe source, but I've been making this for at least 10 years. I make a quadruple batch of the seasoning mix below and keep it in an airtight container to save time when I make it again later.
Baked Potato Soup
(click here to print)
1/2 lb. bacon, cut crosswise into pieces
4 medium baking potatoes, peeled and cubed
3/4 cup onion, chopped
1/3 cup flour
5 cups chicken stock (homemade preferred)
2 cups milk
2 cups cheddar cheese, shredded (divided use)
Minced green onions for garnish
1/2 tsp. dried basil
1/4 tsp. celery seed or celery salt
1/2 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. pepper
1/4 tsp. rubbed sage
1/4 tsp. dried thyme
Fry the bacon in a large dutch oven over medium heat until crisp. Remove to paper toweling to drain. Reserve 1 to 2 Tbsp. of the drippings and saute' onion until golden brown and tender.
Stir in flour and seasonings and cook for several minutes to toast the flour slightly.
Gradually add the chicken stock, whisking constantly. Bring to a boil, then add potatoes. Cover, reduce heat to medium low and simmer for about 15 minutes or until potatoes are tender. Add milk and 1 1/2 cups of the cheese and heat through.
Do not boil or milk may curdle.
Ladle soup into bowls and garnish with additional cheddar cheese, bacon bits, and green onions.
This soup is Mmm, Mmm Good. Wait, that might be plagiarism...
How about this?
Chef in Training