Subj : More Soupy Sales - 01
To   : All
From : Dave Drum
Date : Fri Oct 14 2022 11:48:00

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

.... Peeping Tom: A perverted cat on stilts.
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