– the picture belongs to http://www.thechunkychef.com-
This is a special day for so many people and from today for me also! My first post on my blog and my first time using this platform to express my thoughts.
I know for many native Americans, this a sad and happy day at the same time. It is a day of being thankful for what life has given to us, and because I have many friends who celebrate this important day so I was thinking of celebrating myself also with a specific soup from the U.S.A.
And I will share with you the recipe and hope to enjoy it!
Fully Loaded Baked Potato Soup
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Now let’s make this recipe.
Preheat the oven to 350 degrees F or 177 Celsius degrees.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat have combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, frequently stirring, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon or a fork, leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream, sprinkle with remaining bacon bits, grated cheese, and chives.
Recipe courtesy of Guy Fieri!