Sunday, March 1, 2009

What we had for dinner tonite

Super easy and perfect for a winter night!

Baked Potato Soup - courtesy of Rachel Ray
Serves 4 Prep: 10 Min Cook: 20 min

2 large baking potatoes - peeled, halved lengthwise and thinly sliced crosswise
3 cups milk (for us, the first 2 were skim milk and the last cup was heavy cream)
salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (2 oz)
1/4 cup sour cream

1. In a large saucepan, combine the potatoes, 2 cups milk and 1 tsp salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 min. Add the remaining 1 cup milk (or heavy cream), then puree the soup (Immersion blender works best). Season with salt and pepper to taste

2. Microwave the bacon at high power until crisp, 3-4 minutes. Divide the soup among 4 bowls and top with cheese, sour cream, crumbled bacon and scallion greens.