Baked Potato Soup

May 30th
Baked Potato Soup

It is now my tenth day of being alone in Michigan. Since Pete is back in Phoenix working, I am left here to enjoy my solitude. I have not been by myself for this many days since I was single. I have had a lot of time to reflect on my life and where it has lead me. I’m very blessed to have a loving husband, two beautiful boys, my Mother and Father and Grandmother are all still living. I have no siblings. I do however have wonderful friends in my life and for this I am truly grateful. Before I left Mesa Az, I was volunteering for Meals on Wheels. I would deliver meals to some people that didn’t have any family or friends. I can’t even imagine what that might be like, except for the time that I’ve had here alone, and it makes me realize how fortunate I am to have all these people in my life. I wish everyone on earth had a family member or a friend in their life. Now, enough of this melancholy, I would like to thank Sydney Kramer from Crepes of Wrath for all her advise on getting this blog up and going and for selling me her camera. I hope someday to take pictures like she does. I would also like to thank Devin Brown Photography in Holland Michigan for helping me with this website since I’ve been in Michigan. The weather here has been in the nineties one day and the next it’s been in the sixties. Since today is one of those cold Michigan days, I have made homemade baked potato soup. It is a recipe that I created quite some time ago and it is one of Pete’s favorites. I’m sorry Pete, that you are not here to enjoy it. This is for all of you out there, when there is a chill in the summer.

Baked Potato Soup:

8 slices of bacon, chopped and browned

1 medium yellow onion chopped

6 large baking potatoes (or if you are lucky enough to be going to the Holland Farmer’s Market, I used 2 boxes of German brown butter potatoes.) Chop the potatoes into 1 inch pieces.

6 cups chicken broth (or just enough to cover the potatoes)

2 Tbs flour

2 Tbs Italian parsley

1 -1/2 tsp sea salt

1/2 tsp pepper

2 cups whole milk or heavy cream

2 cups shredded cheddar cheese

1 Tbs butter

garnish with a little bit of the browned bacon and Italian parsley

 

In a heavy dutch oven or large pan, brown the chopped bacon. Next add the chopped onion. Do not throw out the bacon grease, this makes it especially yummy. When the onion is translucent add 2 Tbs of flour and mix for 2 minutes. Add your cut up potatoes and stir for another 2 minutes. Next, add the chicken broth and bring to a boil, cook for 20 minutes or until the potatoes become fork tender. Add salt and pepper. I tend to use more salt, so just add to your liking. When the potatoes become fork tender mash all ingredients in the pan with a potato masher. Next add the milk. Then add the cheddar cheese and stir until all of the cheese has melted. Add the butter and the Italian parsley. Garnish with a little bit of the browned bacon and the parsley. Serves 6

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