Baked Potato Soup

baked potato soup

We were blessed with some free organic potatoes about a month ago.  By “some” I mean about 300 pounds, and most of them are the big baker potatoes!!  We gave away about half of them and have been enjoying the rest.

DSCN7616 (480x640)

Our VERY favorite way to eat baked potatoes is in “Baked Potato Soup”!  What’s not to love about a rich creamy soup with BACON and cheese?

DSCN7775 (640x480)

This will make a BIG pot of soup so if you’re only feeding a couple of people you may want to cut the recipe in half.  Like most soups though this makes GREAT leftovers!

Wash and stab 5 large potatoes so they don’t explode in your oven.  Bake in a 350° oven for about an hour until done.  Let them cool completely.  (I usually bake the potatoes the night before I want to make this soup then just keep them in the fridge.)

DSCN7738 (640x470)

Now you need to cook a pound of bacon bits.  I used a package of ends and pieces and cut them into littler pieces and fried them up.  You could also cook the bacon in the oven and then cut them up after they cool.

DSCN7734 (480x640)

Awww! isn’t bacon beautiful?

While your beautiful bacon is cooking, peel and cube the cooled potatoes into bite size pieces.

DSCN7739 (480x640)

When the bacon is done place it on a paper towel to drain and set the bacon and potatoes aside while you start the soup.  In a big pot melt 3/4 of a cup of butter then whisk in 3/4 cup of flour, when it’s nice and smooth slowly whisk in a cup of milk.  Add 1 teaspoon of salt and 1/2 teaspoon of ground pepper and mix will.  Now whisk in 4 more cups of milk and 2 cups of chicken broth or stock.  Heat until it comes to a low boil and thickens, stirring almost constantly.  Remove from the heat and stir in 1 cup of sour cream, and add the potatoes and bacon.  You can hold out some of the bacon for a garnish if you wish.

potatoes and bacon

Now you can dish it up and add shredded cheddar cheese, extra bacon and sliced green onions.

DSCN7759 (640x480)

Baked Potato Soup
 
Author:
Ingredients
  • 5 large baker potatoes
  • 1 pound of bacon
  • ¾ cup of butter
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 cups of milk
  • 2 cups chicken stock or broth
  • 1 cup sour cream
  • Toppings: grated cheddar cheese and sliced green onions
Instructions
  1. Wash and stab 5 big baker potatoes so they don't explode in your oven.
  2. Bake at 350° for an hour or so until done. Let them cool completely.
  3. Cook up a pound of bacon to make bacon bits.
  4. While the bacon is cooking, peel the cooled potatoes and cut them into bite sized pieces.
  5. Put the bacon on some paper towels to drain and set them and the potatoes aside while you get started on the soup.
  6. In a big pot melt the butter then whisk in the flour, when it's nice and smooth whisk in 1 cup of milk, add the salt and pepper and whisk in the rest of the milk and chicken broth.
  7. While stirring almost constantly bring to a low boil to thicken. Remove from the heat and add sour cream, the potatoes and bacon. You can leave some of the bacon out for a garnish if you wish.
  8. Ladle into bowls and garnish with green onions, cheddar cheese and bacon.

DSCN7786 (640x480)

Tater Cakes

tater cakes

tater cakes

This all started on a Monday night when I was cooking a chicken for dinner.  The perfect side for a home grown, roasted chicken is mashed potatoes….or “mashies” as my girls like to call them.  I started out with a 5 pound bag of potatoes and started peeling and chopping.  While I was busy with that, the girls were struggling with some math home work and Digger was in the shop with Uncle Tom and a couple others.  As I was peeling and chopping and explaining how to figure out how many hours it would take a train to go 2,435 miles at 40 miles an hour…..Jade drove in the driveway.  At that moment I realized there are five men outside and it’s almost dinner time…… What if Digger brings ALL of them in to eat with us??  I decided 5 pounds of potatoes wasn’t going to cut it, so I grabbed another 5 pound bag. (intending to use 5 or 6 more taters)  Somewhere between the next three story problems, the puppy peeing on the floor, and instructing Little Chef to make a salad….my brain left and my hands kept peeling and chopping.  Before I knew it I had 10 pounds of potatoes in the pot nicely peeled and ready to boil.  So, I boiled them…then mashed and mashed and mashed…..that was a LOT of mashies!  Shortly after that, all the extra people that where hanging out in the shop went home.  Yep, ten pounds of mashed potatoes and five people.  That’s how I discovered the wonderful world of Tater Cakes.  It’s the perfect way to use up 7 pounds of mashed potatoes!  It still took us three days to finish them off, but no one complained a bit. 🙂

These are so fun to make and so versatile.  There are many extras you can add in and on them and they are great for breakfast, lunch, dinner, a snack, brunch, second breakfast, supper, second lunch, second dinner…..(yes, Hobbits and I have lots in common)  My point is, tater cakes taste great anytime of the day, or night.

Umm,… just so you know, I don’t have hairy toes.  In case you were picturing me eating 10 times a day with hairy toes.  Just stop picturing the hairy toe part.  Okay, now that I have clarified that, we can move on to the recipe.

Start with your left over mashies and add flour, eggs, salt, pepper, and finely chopped onion.

DSCN4399 (640x480)

This is where you can add in any “extras”  like cheese, bacon, peppers, whatever sounds good.

DSCN4405 (640x480)

The consistency will totally depend on the mashed potatoes you added.  If it is to sticky add more flour and if it’s to dry add another egg.

Take about half a cup of your mixture and form it into a patty and fry it in a bit of olive oil or butter until golden brown.  I make one and give it a taste to see if it needs more salt or pepper.  My homemade seasoning salt works great on these.

These could be served with ketchup or gravy or ranch dip or sour cream or just plain!

DSCN4417 (640x480)

Oh yummmmm, I’m going to accidently on purpose make way to many mashies from now on. 🙂

5.0 from 4 reviews
Tater Cakes
 
Author:
Ingredients
  • 4 cups of leftover mashed potatoes
  • 1 cup all purpose flour (maybe more)
  • 2 to 3 eggs
  • ½ cup finely chopped onions (green onions work too)
  • salt and pepper to taste
  • 1 to 2 cups of "extras" like cheese, bacon, peppers, etc. (optional)
  • olive oil or butter
  • toppings like: ranch dressing, gravy, ketchup, sour cream, salsa, etc. (optional)
Instructions
  1. In a big bowl mix together the mashed potatoes, flour, 2 eggs, onions, a little salt and pepper and any extras you want to add in. Heat a skillet with a little olive oil on medium heat. Take about ½ a cup of your mixture and make a patty. It should be easy to form and not to sticky. If it's to dry add another egg and if it's to sticky add a little more flour. Fry your "patty" in the hot oil until golden brown on both sides. I always make one and then taste it to see how much more salt and pepper to add. Add the toppings that suit you and enjoy!

This Post was shared at: The HomeAcre HopWeekend Potluck

 

 

 

 

Recycled Potato Bin

DSCN6782 (640x480)-1

We have not had good luck in the past growing potatoes.  With our dense, clay like soil we ended up with very small funny shaped potatoes.  The past few years we haven’t even tried, but this year we are planning to have LOTS of home grown potatoes to store away for the winter.  A potato bin filled with a top soil, sand, and compost mix seems like the best way to go.

If you read about our “Red Neck Art Project” you know that Digger replaced the deck on his trailer last month.  He used the old boards off the deck to made a HUGE potato bin!

DSCN6163 (640x480)-1Here is the finished product.  It’s 4′ wide, 12′ long, and  2′ high and I bet you’re wondering what the pole across the middle is for.

DSCN6782 (640x480)-1Pretty handy, right?  Digger moved it into the garden and the girls and I planted potato starts!  It’s the first thing we’ve planted this year and it felt good to be in the dirt.  We’ll layer several inches of mix every few weeks as they grow which (hopefully) will fill this thing to the top by the end of the season with large, correctly shaped spuds.  In the fall Digger will bring the excavator back and lift the bin off so we can easily harvest them!

DSCN6787 (480x640)So that’s it: Our super cheap, handy dandy, recycled, potato bin, with an excavator handle!

Related Posts Plugin for WordPress, Blogger...