Friday, April 3, 2009

Recipe Day: Baked Potato Soup and Popovers

Happy Friday! So I was thinking about my blog post yesterday and realized I had ended it with "Coming Tomorrow: Recipe Wednesday" - I have no clue why I thought today was going to be Wednesday :) Needless to say, I will probably make Wednesdays Recipe Days and Fridays will hopefully become a day to give a creative prompt for the weekend! :) I know it is warming up as Spring is finally arriving. However, there are still cool days here and there, so I wanted to give out these fabulous "Baked Potato Soup" and "Popovers" recipes! Great for a chilly evening and great for reheating! Enjoy!

Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 green onions, sliced
1 (12 oz.) package bacon, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 (8 oz.) contained sour cream
3/4 tsp. salt
1/2 tsp. pepper

Bake potatoes at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, mash to desired texture, and reserve. Discard shells.

Melt butter in a Dutch oven over low heat. Whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.

Stir in potato pulp and green onions; bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add bacon and remaining ingredients; stir until cheese melts. Top with extra bacon pieces and cheese if desired. Serve immediately. Yield: 14 cups.

Popovers from Wondertime Magazine
2 eggs at room temperature
1 cup milk at room temperature
3/4 cup flour
1/4 tsp. kosher salt (or half as much table salt)
3 Tbsp. salted butter

Heat oven to 450 degrees. Whisk together the eggs, milk, flour, and salt until they're mostly mixed (a few lumps are fine). Cut the butter into 12 slivers, pop one piece into each well of a 12-well nonstick muffin tin, and put the tin in the oven until the butter is melted and foamy, about 2 minutes. Fill each cup half full with batter (use all the batter), then bake until the popovers are puffed and brown, about 15 minutes. DON'T open the oven door to peek before then, they'll ruin. Serve immediately. Yield: 12 popovers.


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