January 4, 2009

Soup... here it is.

For those cold winter days, nothing warms the core like a bowl of homemade soup.

JB's Potato Soup

The Ingredients:

5 pounds Russet potatoes, peeled.
One large onion.
One bunch of celery.
One pound bacon.
One pound shredded Cheddar cheese.
Half a gallon of 2% milk.
3 cups chicken stock/broth. You *could* use vegetable bouillon, if you were so inclined.
Worchestershire sauce.
Bay leaf, salt, pepper, dried parsley, and paprika.
Six pack of beer. I like Sam Adam's Winter Lager, but drink what you like.

The Process:

  1. Drink a beer.
  2. Cut the potatoes into quarters, or smaller if it's a big tater.
  3. Chop celery. Dice the onion.
  4. Drink a beer.
  5. Boil potatoes and celery in water with some salt, and the bay leaf until tender. Remove bay leaf, drain, and return to pot.
  6. Meanwhile, cut bacon into bite sized pieces then brown. Make it pretty crispy. Set aside, but don't throw out the grease. Sautee onions in the bacon grease until clear.
  7. Beer.
  8. Mash up the potatoes BY HAND! Leave about 25% as decent sized hunks, but the rest should be near the consistency of, well, mashed potatoes.
  9. Add about 3 cups of chicken stock, and a quart or so of the milk. Add in the bacon and onions, and stir well. Throw in a few dashes of Worchestershire sauce.
  10. Simmer, on low heat, for a good 40 minutes. Stir often. If the soup is too thick, add more milk. If it's too thin, just let it simmer some more. Salt and pepper to taste.
  11. Continue to lay siege to the beer. Fight the good fight against the beer. Don't give up. Don't ever give up.
  12. Just before serving, add a small handful of Cheddar cheese to each bowl, then ladle soup on top. Stir, garnish with some parsley and a shake or two of paprika. Combine with a roast beef sandwich on rye bread with Havarti cheese, brown mustard and onion.
  13. Wash down with beer.

Bon Appetit, y'all.

1 comment:

Ninja Medic said...