Saturday, April 4, 2009

Soups Baked Potato Soup

A Mountain Man classic! Great for after that deer hunt that went awry or any other chilly evening!
From A Dear by Any other Name

One half stick butter
One half cup flour
Three and a half cups chicken stock
Six medium sized baked potatoes with or without skins cubed
Salt, pepper, garlic, and parsley to taste
One pint heavy cream
One cup shredded Vermont Sharp Cheddar Cheese
Four thick slabs cooked bacon crumbled
Quarter cup of green onions/scallions to garnish

Melt butter in large stock pot, whisking in flour slowly to prevent lumps, over medium heat, till butter browns (approximately three minutes).
Stir in chicken stock using whisk. Slowly stir in heavy cream. Allow to thicken to desired consistency, stirring continuously. The longer it cooks, the thicker the rue.
Add potatoes and half of the bacon and half of the onions or scallions. Heat over medium flame, bringing to a low boil. Add salt, pepper, and parsley to taste.
Ladel into bowls, sprinkling with cheese and remaining bacon and onions/scallions.
Serve with thick slabs of Rustic bread and butter.
Serves 6-8.

This is a Mountain Man favorite, guaranteed to take the chill out of any winter evening. And men? Simple recipe to get on the table, and she WILL thank you for it! Trust me.

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