Loaded Potato Soup
This recipe was (nearly) written in blood, and underscores why it’s a good idea to keep bandaids and a good antiseptic in reach of your kitchen. But I digress. The following is a reasonably tasty potato soup. You’ll need:
5 lb. of Yukon Gold potatoes, peeled
1 32-ounce container of store-bought chicken broth*
1 package of bacon**
1 smallish bunch of green onions
3/4 cup or thereabouts of light cream or half and half
About 1/4 cup sour cream
Half a package (about one cup) of shredded sharp cheddar cheese***
Dash of black, white, and red pepper
Kosher salt, if needed
The procedure:
While you’re bringing salted water to boil in a stock pot, wash, peel and cut the potatoes into uniform chunks. If you’re using Chicago Cutlery knives, as I do, you’ll find they make short work of the potatoes, and probably also your thumb. Take care not to get blood on the potatoes or the cutting board. Stop the bleeding by putting pressure on the area you’ve sliced (your thumb; the potatoes ought not to require pressure). Season liberally with expletive(s) of choice.
Once you’ve cleaned off your knife (think of this, incidentally, as Viking cookery; just tell everyone it’s your roots, and that you can’t put the knives back in the block ’til they’ve tasted blood) and cutting board, and finished dicing the potatoes, the water should nearly be at a boil. Carefully put the potatoes in the boiling water. You don’t want to add scalding or steam burns to your mangled thumb, since the supply of sympathy available to the chef is, after all, finite.
While the taters are boiling, heat the chicken broth in a saucepan, and cook the bacon ’til it’s just crispy, then blot with a paper towel and dice into small bits. No, on second thought, use the kitchen shears. I don’t trust you with the knife. Thank you. You can also lightly saute the green onions at this point once you’ve removed most of the bacon grease from the pan.
Once the potatoes have finished cooking –they should still be slightly firm, not gone to mush– drain them in a colander and rinse the pot out with hot water. Put the pot back on, and put enough of the chicken broth in to cover the bottom of the pan to about an inch in depth. Put the half and half in a microwave-safe container (a Pyrex measuring cup would be ideal) and microwave for about 30 seconds. Meantime, you can start putting the potatoes through a potato ricer, directly into the pot. You’ll have a big ‘ol mound of mashed potatoes, into which you’ll incorporate the chicken broth, stirring ’til smooth. Next add your half and half, then dump in the bacon and green onions. Add your sour cream, then pepper to taste. Simmer this for a bit, stirring to make sure it doesn’t stick, and gradually incorporate the cheddar cheese ’til it’s thoroughly blended. Check for off-putting pinkish tinge, and serve!
*I’d suggest low-sodium, since you’ll get salt enough from the other ingredients (between the cheese and the bacon, you’ll have plenty) but you can add a pinch of kosher salt when you’re done if you absolutely think you need it.
**I used turkey bacon, which is lower fat and generally requires less drainage.
***Please do not use “mild” cheddar. If you’re going to do that, you’re better off just leaving the cheese out, as it won’t be nearly assertive enough among the other ingredients.
Tags: bloodsport, kitchen first aid, potatoes, Soups