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Daryl Wood Gerber |

Add Parmesan cheese and bacon, and this is like a taste of Nirvana.
Ingredients:
2 pounds large Yukon
Gold potatoes (about 4)
6 strips bacon
1 yellow onion, chopped
1 tablespoon butter
1 cup half-and-half
2 cups 2% milk
¾ cup freshly grated
Parmesan cheese
2 teaspoons salt
1 tablespoon of salt
(for boiling water)
1 teaspoon ground black
pepper
1 teaspoon white pepper
extra Parmesan for
garnish
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Directions:
Bring a large pot of water to a boil with 1
tablespoon salt. While water is heating, cut the potatoes into quarters.
Add cut potatoes to boiling water and bring to a
boil. Cook for 20-25 minutes until
tender. [A fork should slide easily in
and out.] Drain well. Return the
potatoes to the pot and cover, heat off.
Meanwhile, chop onions and saute in butter on low
for about 10 minutes.
Also cook the bacon to crispy, let cool on paper
towels. Break into pieces. Tip: I use scissors to get the bigger pieces
chopped. Set aside. (Reserve 2 full slices, in pieces, for the garnish)
In a small saucepan over medium heat, warm the
half-and-half and Parmesan cheese until it simmers. Add the bacon (less the reserved portion).
With a handheld mixer, beat the hot potatoes in
the pot until they are broken up. [You
can also use a masher.] Slowly add the
cream, salt, pepper, then beat until smooth.
[Note, right at this moment,
you have fabulous mashed potatoes. You
can skip the next step--adding milk—and serve as a side dish.]
Now, proceeding to make the soup. Add the 2 cups of milk. If the potato soup
needs to be reheated, cover and cook gently over low heat until warm.
[A few minutes.] Pour into 6 serving bowls and sprinkle with extra
Parmesan cheese and bacon. Serve hot.
I hope this makes it onto your Thanksgiving menu. What are you serving, by the way? Have you thought about it? |
coming February 2013.
You can pre-order the book HERE.
Click this link to see the book trailer.
Click this link to read an excerpt.
Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY
debuts July 2013
Say cheese!
Oh that sounds fantastic! And there is a Thanksgiving Song, The Thanksgiving Song by Adam Sandler!
ReplyDeleteYou're right! And he has the Hannukah song. Funny guy (most times).
DeleteThanks for the reminder.
~Avery aka Daryl
This sounds delicious. Love that it's made with 2% milk instead of cream. I don't think I can fit it into our Thanksgiving menu, but I'm definitely making it on a snowy winter day.
ReplyDelete~ Krista
I often use 2% milk and most recipes don't seem to suffer with is. :)
Delete~Daryl
I'm definitely going to make this! Whenever I visited my grandmother, she made my two favorite things for dinner--potato soup (but without the bacon which I would defniitely add!) and what we called German pancakes--actually crepes stuffed with sweetened cottage cheese and sprinkled with sugar. Heaven!
ReplyDeletePeg, love the German pancakes. I remember my stepmother making those. She got the recipe from her grandmother. Got the recipe?
DeleteDaryl aka Avery
My grandmother didn't have recipes! LOL. It was "take a handul of this and a pinch of that..."
DeleteYum! This sounds toe-warming good.
ReplyDeleteKrista, when I want the luscious mouth-feel of cream, but don't want the fat and calories, I use evaporated milk. It does a pretty good job. I use it in dishes like penne a la vodka.
Libby, interesting idea using evaporated milk. Mmm. Must try. Penne a la vodka also sounds interesting!! Share?
ReplyDeleteDaryl aka Avery
As you wish (no, wait, that's Princess Bride!)
DeletePenne a la (or alla) Vodka with revisions
1/4 pound bacon, diced I used turkey bacon-no nitrates
1/4 cup olive oil-or less, as needed
6 cloves garlic, peeled and halved
1 medium onion, diced
1/2 cup vodka
2 (28-ounce) cans whole tomatoes, with their juice, pureed in a blender--decided how smooth or chunky you like sauce and blend accordingly
1 teaspoon crushed red pepper
Salt, to taste
1 cup heavy cream or 1-1/2 cups evaporated skim milk
2 (16-ounce) boxes penne pasta-cooked at the last minute
24 fresh basil leaves, chopped
1-1/2 cups freshly grated Romano cheese
Saute "bacon", garlic, and onion c. 5 minutes
Add vodka and allow to reduce by 1/2
Add red pepper and salt (if using) and simmer 15-30 minutes, or as long as you can stand to wait!
Add evaporated milk and keep warm
When the pasta is ready, stir in the basil and cheese
Drain the pasta, return to pot and pour in the sauce
Serve immediately
A pound of penne (assuming you can find a box that is actually 16 oz., many brands are less than that)is supposed to feed 6-8 Not in my house! Maybe 4-6 if there are other things to eat, bread, salad, etc.
An obvious shortcut is to use your favorite pre-made sauce and add vodka to it.
Enjoy
Hmmm... A song for Thanksgiving... How about the old Bob Hope classic, Thanks for the Memories
ReplyDelete... Of course, I used to play "Grandma got run over by a Reindeer" on the way home from my EX-Mother-in-Law's house after Thanksgiving just to get me in the holiday spirit. But that probably doesn't count.
And BTW... tater soup is a great excuse to set up a Potato Soup Bar (think salad Bar) with little bowls of broccoli, asparagus, Bacon, Cheese, little Asian Corn Cobs, pasta... just about anything you can think of.
Great post
Dave who used to be Year on the Grill, but I moved inside
Hi, Dave. Nice to see you and what a great idea for the "soup bar"!! Love that idea.
DeleteHope you are well, inside...and out.
LOL re: Mama/Reindeer song. Such a funny ditty.
Daryl aka Avery
Mmm, cheese and bacon, mmm. A taste of Nirvana, indeed....Smells like cheese spirit.
ReplyDeleteDorothy, Nirvana indeed! :)
DeleteAvery aka Daryl