I thought a new nom nom nom thread was in order.
So to kick it off, here’s some Potato and Bacon soup...
Start out with 1/2 pond of diced, thick cut bacon (and who doesn't like bacon, eh?)
Once the bacon has been almost browned/crisped, add in a mirepoix ( two carrots, three stalks of celery and half a large onion) and two cloves of garlic (minced). Cover and cook until softened.
Once softened, add 1/3 cup of flour (about 5 tbsps) and cook to a golden color.
Once the mirepoix/roux has reached the desired color, slowly whisk in 4 cups of chicken stock (just go slowly, making a slurry, and as it thickens, whisk in more and more stock). This is key to a smooth, consistent texture. Once all the stock has been whisked in, add about 2lbs of diced russet potatoes (peeled...or not), and cover and simmer for 30mins or until potatoes are fork tender.
While it is simmering, tease the crap out of the local Malinois beggar, looking for any scraps of bacon that "may" have fallen on the floor.
Once the potatoes are fork tender, throw in 2 cups of whole milk, some fresh cut scallions from the garden and salt and pepper to taste (say 1 tsp of kosher salt and some fresh ground pepper). Let the milk come up to temperature for about 2 mins.
Then plate (or bowl as the case may be) and top with shredded cheddar cheese (and any bacon bits you may have) and serve with some sliced crusty french baguette.
Some pretty simple food to make, but nice on a cold winter evening.
So to kick it off, here’s some Potato and Bacon soup...
Start out with 1/2 pond of diced, thick cut bacon (and who doesn't like bacon, eh?)
Once the bacon has been almost browned/crisped, add in a mirepoix ( two carrots, three stalks of celery and half a large onion) and two cloves of garlic (minced). Cover and cook until softened.
Once softened, add 1/3 cup of flour (about 5 tbsps) and cook to a golden color.
Once the mirepoix/roux has reached the desired color, slowly whisk in 4 cups of chicken stock (just go slowly, making a slurry, and as it thickens, whisk in more and more stock). This is key to a smooth, consistent texture. Once all the stock has been whisked in, add about 2lbs of diced russet potatoes (peeled...or not), and cover and simmer for 30mins or until potatoes are fork tender.
While it is simmering, tease the crap out of the local Malinois beggar, looking for any scraps of bacon that "may" have fallen on the floor.
Once the potatoes are fork tender, throw in 2 cups of whole milk, some fresh cut scallions from the garden and salt and pepper to taste (say 1 tsp of kosher salt and some fresh ground pepper). Let the milk come up to temperature for about 2 mins.
Then plate (or bowl as the case may be) and top with shredded cheddar cheese (and any bacon bits you may have) and serve with some sliced crusty french baguette.
Some pretty simple food to make, but nice on a cold winter evening.
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