Wednesday, March 15, 2017

Recipe Wednesday! Soup to cure the snot

It's Wednesday! Which means I'm here with a recipe for you all, and some snark. I'm feeling extra sassy today. Maybe it's the coffee, or the lack of sleep. Tater was up all night sick, so I'm living one cup of coffee at a time today. That first sip of coffee is always so life changing. It's warm, and holds you in close. I love me a good cup of coffee.
  I love/hate when Tater is sick. I feel horrible that there is literally nothing I can do to make him feel better, but I LOVE when he naps on the couch for 3/4 of the day. It's almost like having the day off. I don't have to clean up toys. All I have to do is be super Mom by throwing on the same 4 movies on Netflix. Oh, and you know feed him and stuff. He is totally a soup fiend when he doesn't feel good. I fucking love a good cup of soup, so it all works out when he is sick.
 For today's Recipe Wednesday I brought back my most shared recipe. Baked Potato Soup!! Recently I've had a lot of traffic from Keto Parents, because of the way we are eating now. So for my fellow low carb, high fat eaters I've attached modifications in bold to make it 100% Keto approved!

Enjoy your Wednesday everyone!

You will need:
4-5 Russet Potatoes Cubed into small pieces (Or 2 cups chopped Daikon) 
7 strips of bacon
1 clove garlic
1 leak chopped
5 tablespoons butter
2.5 cups chicken stock
2 cups Milk (Heavy Cream)
1/4 flour (or 2 TBS Xanthan Gum)
1 cup cheddar cheese
salt, pepper, crushed red pepper flakes, paprika.

  1. Cut up potatoes into small cubes. I prefer mine small because they cook faster. Then cut up two slices of bacon, garlic, and half of the leaks; toss into the bottom of a hot pot. Sprinkle some oil on to prevent the potatoes from sticking. Stir frequently. 
  2. After the bacon is a bit crispy add the butter into the center of the pan. once the butter is melted, pour the flour on top of the melted butter. Mix well, and let flour brown. Well that is browning, toss the remaining bacon into a frying pan, and fry until very crispy. Set aside bacon when done.
  3. Once the flour is browned, and bubbly... slowly whisk in chicken broth. Let simmer for 10-15 minutes until potatoes are soft. I usually add in some salt and pepper at this point too.
  4. Stir in milk and cheese. Cover and let simmer on low for 10-20 minutes. the soup should thicken nicely. Season to taste.
  5. Serve hot with crumbled bacon, cheese, and leaks on top! Goes great with a grilled cheese sandwich!

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