13 March 2011


This is monotony.

This is the cure:

6 slices bacon, cut into 1" pieces or real bacon bits
3 pounds russet potatoes, peeled, rinsed and cut into chunks
3 1/2 t. salt
1 c. sour cream
1/4 pound butter
2 2/3 c. whole milk
1/2 t. freshly ground black pepper
4 scallions, thinly sliced
3/4 c. shredded sharp Cheddar cheese

Cook the bacon pieces over medium heat in a medium skillet until crisp. Set aside to drain on a paper towel. Place potatoes in pot with water to cover, add 2 t. salt and bring to a boil. Cook until very soft - about 45 minutes. Drain, discarding water (or save it to use in potato bread). Mash potatoes with masher until very smooth. Add sour cream and butter and stir until melted. Add milk, pepper, and remaining salt and heat soup again. Divide among eight bowls and serve hot, garnishing with bacon, scallions and cheese.

Grocery list here.

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