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Baked Potato Soup
4 - 5 baking potatoes
2 cups water
1-quart milk or half and half
1/2-cup celery
1/4-cup butter
1/2-cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2-cup sharp cheddar cheese, shredded
1 Tbsp. fresh parsley chopped
Salt and pepper to taste
Place potatoes in the oven and cook for about 1 hour at 350 degrees.
(Do this the day before because for some reason the texture is best if you stick 'em in the fridge overnight)
Meanwhile heat water in a large saucepan, add chopped celery to the water, and simmer until celery is tender. When potatoes are fully cooked, slice down the center, scoop out pulp of each potato, and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour
cream. We made this recipe last weekend and it was great. I chopped up the potato peels and added them to the soup. The skins added flavor, texture, and you may want to try this. Most of the vitamins and minerals are in the potato skin.
"How can one make friends without exquisite dishes! It is mainly through the table that one governs!"
Jean-Jacques Regis de Cambaceres
Clotted cream or Devonshire cream is a thick cream made by slowly heating rich, unpasteurized milk to about 82 degrees Centigrade and holding it that temperature for about an hour. A very thick, yellow layer of clots or coagulated clumps of cream forms on the top. It has a minimum fat content of 55 percent. It is a traditional accompaniment to the English 'cream tea,' served with jam and scones.
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