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Recipe to share, copied from the email, with personal tips at the end;
Loaded Baked Potato Cheese Soup
Yield: six 8-oz portions
Ingredients:
4 large Russet Potatoes (peeled and small diced)
4 med Red Potatoes (small diced)
6 oz (2 large stalks) Celery (small diced)
6 oz (1 large or 2 small) Carrots (peeled and small diced)
1 med yellow Onion (small diced)
2 oz(4 T.) unsalted Butter
1 lb. bacon (rough chopped) (*tip: place slices of bacon in the freezer to make it easier to cut. Will slip less)
16 oz Chicken stock or vegetable stock
32 oz Heavy Whipping Cream
2 oz(1/4 cup) Flour
1 oz vegetable oil
Salt/ pepper to taste
* Small dice = ¼ in. x ¼ in.
Garnish with these items if desired:
Chives (chopped)
Bacon Bits
Sour Cream
Cheddar and Mozzarella Cheese (shredded)
Procedure:
1. Place stock pot, (6-8 quart pot) over medium heat. Add the vegetable oil, butter and bacon. Start rendering the bacon (process of releasing the fat through cooking). The bacon will start to release its fat. Do not allow it to burn.
2. Cook bacon till crispy, remove and set aside on a paper towel; leaving the fat from the bacon in the pan. Add onions, carrots, and celery. Traditionally these 3 items are called the MIREPOIX. Sweat the mirepoix until the onions turn translucent. Add potatoes and cook for 4 minutes. Add the flour to make roux. Cook roux until blond in color, (about 5 to 7 minutes), while stirring constantly. Add chicken stock and half of the bacon back into the pan. (Reserve the rest of the bacon for garnish.) Seasoned with salt and pepper.
3. Turn the heat to medium high, bring the soup up to a simmer and cook for 15 minutes or until the potatoes are soft and tender. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
4. You can adjust the thickness by adding water or stock for a thinner soup. It should have a creamy consistency. Adjust your seasonings.
5. Garnish with your desired toppings.
Created by Sous Chef Mhike Hugo
My tips- In step 2 it says to add potatoes to mirepoix before making the roux. I have never tried to make a roux with potatos in it so I made the roux with the mirepoix and added the potatoes later. It seems to me the potatoes would just "hold on to" the flour.
I also needed more chicken broth than was called for. It was too thick to come to a simmer very well. I find cooking it longer at a little lower temp is better also.
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