Subj : Back 2 Skool Dinners - 36
To   : All
From : Dave Drum
Date : Sat Sep 14 2024 07:45 pm

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

... If I'm reincarnated I'll probably come back as something extinct. - UDD
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)