Loaded Potato Soup
Tuesday, January 19th, 2010
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: (more…)