Wednesday, March 21, 2012

Recipe for Comfort

I don't feel well I going to put up a recipe for comfort food when my fibro and diabetes get me down... Potato/Bacon Soup

Hearty, creamy, and bursting with bacon and Cheddar flavor, it’s like eating a stuffed, baked potato with a spoon.

4 - 6 medium russet potatoes, unpeeled, scrubbed, and diced
1/2 pound bacon, cut into 3/4-inch pieces
1 cup chopped onion
3 - 4 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
1 - 2 cups milk
1 tablespoon hot sauce OR 1/8 teaspoon cayenne pepper (optional)
Salt and pepper, to taste
1 cup grated Cheddar cheese, plus more for garnish

1. Bring a large pot of water to boil. Add potatoes and cook until tender. Drain and set aside.

2. While potatoes are cooking, in a large Dutch oven or pot, brown bacon over medium or medium-high heat. Transfer bacon to paper towel to drain. Empty all but 3 tablespoons of bacon grease from Dutch oven.

3. Add onion to Dutch oven and sauté until softened and browned, about 8 minutes. Stir in flour until well mixed with onion, creating a paste. Slowly stir in evaporated milk, until entirely incorporated. (If it becomes too thick, add a little milk.) Once a light sauce-like consistency is reached (3 or 4 minutes), add cooked potatoes, hot sauce, and salt and pepper, to taste. Stir to combine. Add milk until soup reaches desired consistency, stirring constantly. (You may have leftover milk.) Simmer 30 minutes over low heat, adding more milk if mixture becomes too thick.

4. Remove soup from heat. Stir in grated Cheddar and three-fourths of the cooked bacon. Ladle into bowls, topping with Cheddar and remaining bacon. Serve hot.

Serves 6
This particular recipe I got from the website: it's just like I make it! I got the original recipe from an online friend years back...Sissy Baten. Thanks, Sissy

I have used up all my spoons for today...
Love Darla

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