Monday, October 1, 2012

Asiago Potato Soup -- mmm Good

Sonia here again.  Today's offering was good, really good, actually.  And it wasn't as hard as it might seem.  It takes some prep work ahead of time but then it came together in about 20 minutes.  I didn't like the way it instructed you to make the roux (it made it very difficult to get it smooth), but that is easy enough to change.  The only things I did differently was to not add parsley or cilantro and used dried minced onion instead of onion salt.  We really enjoyed this.  My daughter gave it a 7,  my husband and gave it an 8 and I gave it an 8.5.  I got the recipe from a Relief Society activity.  It says it is supposed to feed 8.  I think a full recipe would feed  10-12.  For serving 8, it would be 900 calories per serving.

Asiago Potato Soup

1 lb. smoked bacon, we just used regular bacon and it still tasted smoky
1 tsp. onion salt
2 tsp. dried parsley flakes
1 c. butter
1 – 1 1/2 c. flour
1 tablespoons granulated chicken bouillon
1 teaspoon course black pepper
1 teaspoon kosher salt
1 qt. half and half
1-2 at. 2% milk (not sure what measurement this is supposed to be, but I just put in enough to make it the thickness I wanted.)
8 ounces freshly grated Asiago Cheese
18 baby red potatoes
8 green onion stalks, finely chopped
1/4 c. cilantro, minced

Preheat oven to 425 degrees. Dice bacon and sauté. Remove bacon from pan and set aside. Dice baby potatoes, with skins, into bite size pieces and toss in remaining bacon drippings to coat evenly. Spread on a baking sheet and sprinkle with parsley flakes and kosher salt. Place in oven and bake for 20-30 minutes, turning potatoes every 10 minutes until golden brown. Do not over- cook. Potatoes will fry as they bake in the oven. Melt butter in a large pot with chicken bouillon, onion salt and pepper. Slowly add flour beginning with 1 c. until the butter is completely absorbed. Add more flour until mixture in crumbly. Using a whisk, slowly stir in the half and half until is it smooth. Soup will thicken as it cooks. Fold in cheese and green onions. Add fried potatoes and bacon to the soup. The consistency should be very thick. Begin slowly stirring in milk until you reach desired thickness. Top with homemade croutons, fresh cilantro and serve.  from Aubrie Poppleton

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