• 5/19 World Baking Day - 5

    From Dave Drum@1:18/200 to All on Tuesday, May 17, 2022 07:20:15
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Baked Potato Soup
    Categories: Potatoes, Pork, Vegetables, Dairy, Cheese
    Yield: 4 servings

    6 sl Bacon
    1 bn Scallions; white/green parts
    - thin sliced separately
    4 cl Garlic; minced
    2 lb Russet potatoes; peeled, in
    - 1/2" cubes, large skins
    - reserved
    6 c Whole milk
    Salt
    1 tb Extra-virgin olive oil; more
    - as needed
    Black pepper
    1/4 ts Cayenne
    1/4 ts Garlic powder
    3/4 c Sour cream; more for
    - serving
    3/4 c Fresh grated Cheddar; more
    - for serving

    In a large soup pot or Dutch oven over medium heat, cook
    the bacon until crisp, 12 to 13 minutes. Transfer the
    bacon to a paper-towel lined plate or cutting board.

    Return the pot with just 3 tablespoons of the bacon fat
    to the stove. (If there's not enough fat, supplement
    with butter to total 3 tablespoons.) If making the soup
    vegetarian, (WHY??? - UDD) melt butter in a large soup
    pot or Dutch oven over medium heat.

    Over medium-low heat, saute the white parts of the
    scallions and the garlic until golden brown, 2 to 3
    minutes, stirring frequently and adjusting the heat as
    necessary to avoid burning the garlic. Add the potatoes,
    milk and 2 teaspoons salt, and bring to a boil over
    medium-high heat (resist the urge to heat it faster as
    this can lead to curdling). Once at a boil, lower the
    heat and simmer covered until the potatoes are tender,
    10 to 15 minutes.

    As soup simmers, prepare the potato skins: Warm the
    olive oil over medium-high heat in a large skillet.
    Working in batches if needed, add the potato peels in a
    single layer and cook, flipping once, until crisp and
    golden-brown, about 3 minutes. Transfer to a paper
    towel-lined plate or cutting board, then sprinkle with
    salt, pepper, cayenne and garlic powder. Crumble and
    set aside.

    Once the potatoes are tender, take the pot off the heat,
    and puree the mixture with an immersion blender if you'd
    like a smooth soup. (Mash with a potato masher if you'd
    like a chunkier soup.) Stir in the sour cream and cheese
    until combined, then season with salt and pepper. Serve
    topped with crumbled bacon, more sour cream and Cheddar
    and the green parts of the scallions. Top with potato
    peels (eat any extra as chips, dipped in ketchup and
    mustard).

    By Ali Slagle

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Age needn't necessarily be a bar to immaturity.
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)