Tuesday, September 20, 2011

How-To-Thursday {recipe by cinnamon sticks}

Hi friends!
I will be away from internet late Wednesday through Friday, so I am bringing you 
"How-To-Thursday" early, and... I've brought a guest!
My very sweet friend Canela, is sharing her Baked Potato Soup recipe with us!!
It looks so delicious, I cannot wait to make this for my family in the coming chilly months.

Baked Potato soup

You will need...

6 large Russet Potatoes.
5 good size red potatoes
oz. bacon cut in small pieces
1 large or 2 small bunches of leeks cleaned dried and cut into small pieces
8 cups chicken stock
2 cups milk (I used 2%)
1 cup heavy cream
2 cups sharp cheddar cheese
Sour cream
pepper to taste.

Boil or bake your potatoes till fork tender.  Cut them into uniform pieces and set aside.
(if you boil them be sure to drain them well)

In a large stock pot or dutch oven cook your bacon till crisp.
Remove your bacon and drain on paper towel.
Remove about half of your bacon fat.

Return your pot to med-high heat and add in your leeks to remaining bacon fat.
Saute till tender.
Add in all your chicken stock and 2% milk Bring to a gentle boil.
Add in your potato pieces.
Add in your heavy cream and return to a gentle boil.

(If you like a thicker soup you can mash your potatoes just a bit at this point but don't over mash)

add in 1 cup of the sharp cheddar cheese and continue to cook until cheese is melted and mixed in.
Add most of your bacon back into the pot and remove from heat.

Garnish with sour cream, remaining cheese and bacon pieces.


Canela is the owner & designer of Cinnamon Sticks Jewelry.

She makes THE MOST AMAZINGLY BEAUTIFUL custom jewelry!
If you are in the mood to drool & dream, then stop by her SHOP
Canela is a Mommy to 6 adorable doe-eyed faith filled kiddos, and is an amazing cook.
She is a big meal planner & loves to share her meal plans on her blog.
Stop by and say hi!

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