March – in like a lion, out like a lamb. Or something like that. March has a way of teasing us with nice days to let us know that Spring is right around the corner. March also has a way of reminding us that Winter is not yet over.
Our weather this past weekend reminded us that we have a few weeks of Winter left, so I made another batch of soup from a recipe that I cut out of our local newspaper (I made a few changes which are reflected in the version below).
The ingredients.
Note on the potatoes – make sure you use good, baking style potatoes like Russets or Yukon Golds. This is not a good recipe to use red potatoes. The original recipe said to use 5 large potatoes. I never know how much that is, and I had smaller potatoes. I used 2 pounds of potatoes which was 7 medium potatoes.
Note on crème fraîche – crème fraîche is French style cultured cream that you can usually find in the specialty cheese section of your grocery store. Sour cream is a good substitute or you can make your own crème fraîche by mixing 1/2 cup heavy whipping cream with 1 TB buttermilk and allowing it to sit in the refrigerator for 12 to 24 hours.
Sauté onions and bacon in a large pot until onions are translucent and the bacon is crispy. Add butter and allow to melt. Add flour and cook until bubbly about 1 to 2 minutes.
While the onions and bacon are cooking, mash the potatoes.
I wanted a creamier soup, so I put the potatoes through a ricer. You can also mash coarsely for a more rustic soup.
Slowly add the milk to the flour mixture stirring constantly with a whisk. Allow this mixture to return to a slow boil, stirring often to ensure that it doesn’t stick or burn. You want to cook it at this stage until it thickens enough to coat the back of a spoon. This may take several minutes. Be patient – you don’t want to burn it at this point.
Add the potatoes and cheese and stir until cheese is melted. This will only take a minute or two.
Add the crème fraîche, salt to taste, pepper, and 1/2 of the green onions. Allow to cook over low heat for 10 minutes or so. Do not bring to a boil.
Serve with additional cheese and green onions.
Yummy.
Baked Potato Soup Adapted from a recipe posted in the St. Louis Post-Dispatch Serves 8 2 pounds Russet or Yukon Gold baking potatoes, baked and cooled Peel and mash the baked and cooled potatoes. Mash more coarsely if you wish a more rustic soup or use a ricer for a smoother soup. In a large soup pot, cook bacon and onion over medium heat until onions are translucent and bacon is cooked to desired crispiness. Add the butter. Once melted, add the flour and cook for one or two minutes. Reduce heat to low and gradually add the milk stirring constantly with a whisk until well blended. Return heat to medium and cook, stirring while mixture thickens and comes to a low boil. Add the mashed potatoes and cheese. Stir until cheese is melted. Reduce heat and add the crème fraîche, 1/2 of the green onions, pepper, and salt to taste. Cook over low heat for about 10 minutes until hot. Do not allow to boil. Serve with addditional cheese and green onions.
4 slices of bacon, cut into pieces
1 small onion, diced
2 TB butter
1/3 cup all-purpose flour
6 cups whole milk
1 cup shredded Sharp Cheddar cheese, plus more for garnish
8 ounces crème fraîche or sour cream
1 tsp freshly ground black pepper
Salt, to taste
3/4 cup chopped green onions
