Bacon and Baked Potato Soup
last night and listening to the Jazz station on the radio.
The Jazz station had a special on the
Dave Brubeck Quartet. Remember Dave Brubeck?
This is his most famous composition Take Five.
Dave is a famous jazz pianist and composer born in 1920.
He was always accompanied by his saxophonist Paul Desmond.
Dave Brubeck's heyday was the early 1960's where he was putting out four albums a year.
This is the album cover most familiar to me.
Dave was on the cover of Time Magazine in November 1954,
only the 2nd jazz musician to grace the cover,
the first was Louis Armstrong in 1949.
He felt Duke Ellington should have been put on the cover.
Dave felt he was put on the cover because he was white and that Duke was being overlooked because of his race.
This is Duke Ellington and John Coltrane performing In A Sentimental Mood.
Duke Ellington is the greatest jazz composer of all time.
The following song is
by Duke Ellington, sung by the ethereal Mahalia Jackson with Duke accompanying.
One of the commenters after this video on you tube says,
"When I was a child growing up in the desert of California in the '50's there was a show on Sunday mornings on KFWB called 'Jazz goes to church," it was gospel music and we would blast it from our old Philco Radio and it would always end with this song at 11:30. Brings back so many memories, good and bad, the whites weren't really happy to have us there in the late '40's and early '50's, but still in all, this brings it all back, yea, Mahalia Come Sunday indeed."
Okay, so anyway back to the
Bacon and Baked Potato Soup...
So I made it
and all was right with the world again :)
Talk about comfort food!!!
Here's the fixins for this easy-to-make, yummy-to-eat
Bacon and Baked Potato Soup!
Oops, forgot to add this ingredient up with the fixins.
The recipe calls for half-and-half or light cream or milk...
I used fat free milk.
So start by frying up my boyfriend Bacon until crisp.
I microwaved for six minutes first since this was such a huge baking potato, almost 1 lb.
then I put it in the oven to get cooked and crispy cause I knew I was gonna use the skin in the soup.
Chop up the onions and celery...
Chop up the baked potato...
can ya smell it yet...mmmm?
Put the flour, salt and pepper,
and thyme in....
The thickening agent mix is ready for the milk or cream, whichever you are using...
so this is the base of the soup and it will thicken up after 5-8 minutes...
Chop up the green onions and bacon...
Throw your chopped baked potato in the soup...
Add the cheese and chicken broth....
thicker with some yummy cheese and chicken stock in there...
But let's mash up those big chunks of potatoes.
Also I left the skins on my potatoes, you could totally peel the potatoes if you didn't want the skins in the soup.
Now we're nearing the end to this super easy soup...
throw in the chopped, crisp bacon and green onions.
OH! Keep some out for garnishing the bowls.
Getting ready to be sunk into that yummy, gooey comforting goodness.
Scoop yerself up a bowl!
It's like a creamy baked potato. In a bowl.
Only better cause it has all those toppings in it!
Be sure to remember to throw some toppings on top!
And those chunks of potatoes!!
Can you tell I'm a starch girl?
I think I'm having a love affair with these toppings, that's why I keep showing them.
Bacon IS my boyfriend after all.
Okay, here's the recipe.....
Bacon and Baked Potato Soup
www.midwestliving.com and their Comfort Food 2012 magazine
2 6 - 8 - ounces baking potatoes (such as russet or Yukon gold)
3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons all-purpose flour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups half-and-half, light cream or milk…Angie’s Note: I used Fat Free milk
1 1/4 cups shredded American cheese (5 ounces) Angie’s Note: Any cheese can be used, I used Colby Jack
1 cup chicken broth
8 slices bacon, crisp-cooked, drained and crumbled
2 tablespoons thinly sliced green onion
1/4 cup dairy sour cream
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.
In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or milk all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher.
For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.
To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).
All righty, that's all I have for today,
I just made this soup last night and was excited to share it with everyone.
If you make it, let me know what you think or if you changed it up a bit!
Mr. Potato Head and I wish you a good Tuesday night and we'll talk at ya soon!!!