It's autumn time (or as close as you get to autumn time) in Arizona, so we hauled out the tradtional dishes for dinner tonight. Chili with all the toppings: grated cheddar cheese, fritos corn chips, sour cream, and green onions. YUM! As an added option (this is for you Bradley) Claire made a delicious baked potato soup. So we're putting that on the traditional autumn menu. Here's the recipe:
Claire's Loaded Baked Potato Soup
8 large potatoes, peeled & cut into bite size pieces
1/2 cup diced leeks or diced onion
2 cups water
1 Tbs salt
In a large pot, combine potatoes, leeks, salt & water. Bring to a boil, lower to simmer.
Cook until potatoes are tender, stir occasionally. DO NOT DRAIN>
In another large pan ( yes, by now you've probably guessed, you'd better have your butler, or maid servant around to do the dirty dishes you'll generate making this soup!)
melt 1/2 cup butter, then add 1/3 cup flour. Cook over medium heat for 5 minutes, stir to remove lumps. (those of you who just said to yourself, "that's just making a 'white sauce'", give yourself 10 gourmet chef points.) Now add 1 quart half & half (or milk, if you must. Honestly, if you can't take the cholesterol, stay out of my autumn kitchen!) Consistentlfy stir and cook until thickened, and voila! A lovely white sauce, which you will now pour over the potatoes and whatever liquid is left with them. Remove from heat.
Add: 1/3 cup Dairy Sour Cream and 1 tsp white pepper. Ladle into bowls to serve. Top each bowl with grated cheddar cheese, crisp, diced bacon, chopped chives, or diced green onion.
Serves about 6 to 8.
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Man oh man, just typing that made my arteries shudder, but it's so worth the 3 days of fasting you will have to go through after you enjoy this yummy soup. (Actually, it's not really THAT bad, when it's divided between 8 bowls, and all the dairy is REALLY good for you!)
This soup, chili and cornbread, followed by pumpkin carving/decorating and some homemade carmelcorn, is the perfect end to a perfect autumn day.
Remove from heat.
