Here's a Little Ditty I Wrote

I call it The Pantry Song. I am just that creative.
Sung to the tune of
Blowin' in the Wind.

How many times must a man walk out
Of the pantry and say that it's gross?
Yes, 'n' how many times must that same man say,
"Why can't we just eat like most?"
Yes, 'n' how many times must the pantry reek
Before I stop buying potatoes?
The answer, my friend, is there will never be an end.
The answer is there will never be an end.

I am using up potatoes. Again.
Thank you. Thank you very much.

Baked Potato Soup
Southern Living
First let's discuss how to bake potatoes. Do not oil them or wrap them in foil. To achieve moist fluffy potatoes with slightly crunchy skins, don't do this. It only turns them into steamed mush.

To bake potatoes, preheat oven to 475 degrees.
Scrub large baking potatoes (8 to 12 oz. each) and prick with a fork twice.
Place uncovered, directly on the oven rake for 1 hour. Using oven mitts, carefully remove them from the oven. Serve immediately or let rest until cool. Store covered in the refrigerator. Can reheat in the mircrowave or use in the following recipe.

4 large baking potatoes, baked and cooled (makes about 4 cups)
2/3 c. butter
2/3 c. flour

6  c. milk (whole in recipes is best)
3/4 t. salt
1/2 t. pepper (optional or to taste)
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided (can use pre-cooked)
1 1/4 c. (5 oz) shredded Cheddar cheese, divided
1 (8-oz) carton sour cream

Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 T. green onion, 1/2 c. bacon, and 1 c. cheese. Cook until thoroughly heated, and stir in sour cream. Add extra milk, if necessary, for desired consistency. Or to thicken add more potato or potato flakes.   Serve with remaining green onion, bacon, and cheese. Yield: The recipe says 10 cups but I get about 7 cups. 

To make things easier sometimes I use dried minced onion in the soup and don't serve with green onion. I also just throw in all the cheese and bacon. Also instant potatoes can be used.

Note: The directions from Southern Living call for pricking the potatoes several times and baking at 400 degrees for 1 hour.

1 comment:

RyanSarahN said...

I always have rotten potatoes too. Ryan hates when I but them because he knows they will go bad. Happy Birthday! Hope it's a great one.