Just thought I'd share this with you all. Tonight I cobbled together baked potato soup with the remnants in my refrigerator. The Hubs does grocery shopping on Sundays, so by Saturday we're trying to use everything up in the frig. It turned out really well, so I thought I'd share.
5-6 small red potatoes
4 slices of turkey bacon
1 onion
a tsp of oil
2 cups of chicken stock (I made some from the whole chicken I made from someone else's suggestion here on the forum, can't remember who)
2 cups of milk
Leftover cheddar cheese (about 1/4 c of shredded cheddar and 2 slices of smoked cheddar)
Pepper, cumin, paprika, garlic powder
I cooked the bacon and onion (diced) in the oil until the onions were caramelized. Then I added the chicken stock, cubed potatoes and spices. I boiled the potatoes in the stock for about 20 minutes (until they were soft). With my immersion blender (very nifty kitchen appliance, I got it as a gift but it can be purchased new for $25 or look for one on CL) I blended everything while slowly adding the milk. Once it was all blended up, I added the cheese until it was melted. I'm not sure how many servings it will make. I'm guessing 8. It's very thick, creamy and filling.
I put a dash of hot sauce (Frank's) on mine.
I'm guessing the whole pot cost about $2 to $2.50 to make.
