“It’s the possibility of having a dream come true that makes life interesting.” – Paulo Coelho
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated the historic election along with Maddie’s 21st birthday this week… I had to also share a photo of the happy family from 21 years ago. I gave her my very first transistor radio from more than 60 years ago… as I expected, the super tinkerer got it to work! She is a professional welder, but I wouldn’t be surprised if at some point she becomes Ms Fixit!
RECIPE OF THE WEEK
Our tradition is that the birthday celebrant selects the menu… Maddie chose loaded baked potato soup. By the time people left with take-home containers of soup, there wasn’t any left… a sign of how good it was… this is definitely a keeper!
LOADED BAKED POTATO SOUP
- 8-10 potatoes, baked and scooped
- 1 pound bacon
- 1 stick (8 tablespoons) unsalted butter
- 4 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2/3 cup all-purpose flour
- 4 cups 2% milk
- 2 cups half and half (1 pint)
- 4 cups chicken stock (1 quart)
- 2 teaspoons kosher salt
- 1 teaspoon garlic salt (more to taste)
- 1 teaspoon black pepper
- 2 cups mild cheddar cheese
- 2 cups sharp cheddar cheese
- 2 cups sour cream
- Fresh chives
- Bacon crumbles
Bake potatoes in 350 degree oven for 60-90 minutes, until fork tender. Let cool, then cut open and scoop out flesh and break/cut into chunks.
Meanwhile, cut the bacon into pieces and cook in a skillet over medium-high heat until crisp. Transfer onto paper towels to drain and cool.
Add up to 2 tablespoons of bacon fat to a large pot and add butter to melt over medium-low heat. Cook onion and garlic for 2-3 minutes, until onion is tender. Slowly whisk in the flour and stir for 1-2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep it at a light simmer until the mixture has thickened slightly, 5-7 minutes.
Reserve some cheese, bacon and sour cream for garnish, if desired, then add the rest to the pot. Add potato chunks and serve hot with your favorite garnishes including chives.
