I haven’t talked much on the homemaking aspect of this blog, because I’ve been a little rabbit crazy lately. We tend to make almost everything from scratch here and avoid processed foods as much as possible. A lot of that is due to my son’s food allergies which are severe, and mine, which are moderate. DD has a few as well, but hers are pretty mild. Actually I’m not even sure you can call them food allergies, because they are more allergies to non-food chemicals like additives, preservatives, artificial colorings, and artificial sweetners and things like high fructose corn syrup which are so chemically changed they have no resemblance to anything they once were. Although DS is allergic to grapes and apples, which are real foods.
I have spent a lot of time over the years trying to make recipes that were both tasty and economical. Some recipes became less economical as we moved towards sustainably and humanely raised foods. This one is not overly economical any more, mostly because of the cost of the bacon having risen quite a bit since I first developed it, but we do grow our own potatoes and our own scallions. It is also not low-fat. At all. But it is delicious and filling and helps to keep you warm on cold days. All ingredients are organic in the true sense of the word and local. The recipe yields 16 cups, or in my family, about 8 bowlfuls.
8 russet potatoes, baked
1 pound uncured bacon, cooked and diced
1 bunch scallions, diced
8 cups of whole milk
1 lb goat’s cheddar (or cow’s)
2/3 cup butter
2/3 cup flour
1 lb Daisy sour cream (or whatever brand you like, Daisy’s doesn’t have additives, so it is what I use)
Salt and pepper to taste
It is best to start with everything premeasured and cooked. I like to do the bulk of the work the day before, starting with already baked, cooled potatoes and cooked, cooled bacon. Then before I start making the soup I peeled the potatoes and cut them up into chunks and chop up the scallions and bacon. It is easier to chop up everything when it is cold, rather than when it is still hot.
To start melt 2/3 cup of butter in a large stock pot.
Add 2/3 cup of flour.
Whisk together over medium low heat to make a roux. It should look like this:
Turn heat up to medium high. Gradually stir in 8 cups of whole milk, then stir in 1 pound of sour cream until it is absorbed and soup base is of a creamy consistency. Add in the shredded cheddar cheese and stir in until melted. Turn heat up to high and put in the diced potatoes and scallions. Cook for five minutes. Dump in bacon and cook for 3 more minutes.
Add in salt and pepper to taste. The original recipe I adapted this from, because I never met a recipe I didn’t want to change, suggested 1 full tablespoon of sea salt and a teaspoon of black pepper. I find that to be too much salt combined with the bacon, and only use a teaspoon, but just right on the pepper. And of course individuals can add salt and pepper at the table as well.
Spoon into bowls. Dinner is served.