This weeks Dark Days Challenge meal is Baked Potato Soup. This is another meal where we were able to achieve 100% local ingredients. Any time we have baked potatoes we usually make several extra, they keep in the fridge for several days and are handy for lots of different dishes, including this one.
Here’s the recipe and where we got the ingredients:
Baked Potato Soup
4 large baked potatoes (garden stores)
2/3 cup butter or margarine
2/3 cup flour (local mill)
¾ teaspoon salt
¼ teaspoon pepper
6 cups milk (local dairy plant)
1 cup sour cream (local dairy plant)
¼ cup thinly sliced onions (garden stores)
10 bacon strips cooked and crumbled (local pork producer)
1 cup shredded cheese (local cheese maker)
1 cup carrots (fresh from garden)
½ cup chopped celery or Swiss chard stalks (garden stores)
Bake potatoes, cool completely, peel and cube. In a small pan of boiling water cook carrots, celery and onions until tender. Drain water.
In large pan melt butter, stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat, whisk in sour cream. Add potatoes and other veggies. Heat as needed, garnish with bacon and cheese. Serves 10-12
This one is really delicious. The size of the soup can be easily adjusted up or down. This time we added another potato and a little more milk and it ended up feeding the 6 of us for two nights. We added homemade bread sticks made from flour from our local mill to make a great winter time supper.
This week we are joining both the Dark Days Challenge at not dabbling in normal and Thursday Kitchen Cupboard at The Gardener of Eden. Visit each sight to see what others are cooking using local ingredients.