It might snow again here in Alabama! What is going on? We so rarely get snow. We’re in North Alabama, but, our elevation, being near the Tennessee River bed, usually aborts any chance of fluffy white accumulation. We actually had a white Christmas this year. I was the first out of the bed, squealing like a kid, jumping up and down… basically freaking out. Well, they’re calling for another small snow event in a couple of nights. One thing you can be sure of, there will be no milk, bread or toilet paper at the grocery stores for a 20-mile radius of my house. You’d think each household was going into the deep-freeze-black-out. It’s pretty hysterical, actually. And, driving in Alabama during snow?? Just stay home!
Nothing feels better than to hunker down in warmth and quietness while anticipating a yummy warm soup supper that’s simmering on the stove. Soups are such a staple… you can always double the recipe and insure seconds and thirds for the following days. Bake some muffins or just have crackers handy, and you’ve got an easy meal waiting.
Here’s a delicious one for you to try. Cheree’ Cheatham, one of our meal writers, sweetly shared this with me from her family’s recipe archives. It’s so thick and scrumptious. It calls for baked potatoes, which can be baked at any point, and be ready to go. Also, it calls for bacon. A recent discovery of mine (which, I don’t know why it took me so long to try this) is already-cooked bacon. It’s actually the best. A quick jaunt through the microwave or oven, and you’ve got perfectly cooked, crispy bacon.
So, here’s one for the deep-freeze-black-out coming your way. Stay warm!
|8 med Idaho potatoes
1 pkg bacon – cooked & crumbled,
1 bunch green onions, divided
(⅔ c butter)
(⅔ c flour)
(1 t salt)
(½ t pepper)
6 c milk
1 ½ c shredded cheddar cheese, divided
8 oz sour cream
|Heat oven to 400o. Wash & dry potatoes. Wrap in aluminum foil & bake in the oven for approximately 1 hour. Remove & let cool. Fry bacon until crisp, drain, crumble. Set aside. Slice the white part of onions thinly to about halfway down. Set aside. Peel skins from potatoes & mash w/ fork, leaving some chunks. Set aside. Melt butter in large soup pot. Gradually add flour, salt & pepper, stirring constantly. Cook for about 1 minute. Gradually add milk, stirring constantly until cream base thickens. Add more milk if a thinner soup is desired. Add potatoes, ½ of crumbled bacon, diced green onions & 1 c shredded cheese. Mix well. Add sour cream. Serve soup into bowls & top each w/ remaining bacon, green onions & cheese. Salt and pepper to taste.