Saturday, February 12, 2011

Soup that will make you wanna spank your Mammy!

Usually the saying is slap your Mammy, but I'm not into physical abuse so I substituted the word slap for spank. So if you have a Mammy to spank, or you are one, you better watch out because you will get spanked silly after just one bite of this deliciously addicting soup. I repeat: you WILL get spanked! And since V-Day is just around the corner and some of you may be looking for a little action, simply make this soup and you will get action till your little heart's content. (Disclaimer: "Action" is only allowed for those who are married. And I mean taken vows of promise before God, family, and friends. Praise the LORD! Amen.)
Ok, now that I have spoken my peace. Let's get down to business. This is another Laraine speciality, I know, I know, she needs her own cookbook, but for now you will have to get a taste of her awesomeness right here. And not to mention you will thank me once you have this potato soup cooking away in your slow cooker and the aroma that fills your house and makes you want to faint into heavenly bliss. Then you will thank me again when you get that action I was talking about (see: Disclaimer).
And since we're saying our thank yous.....thank you Laraine, you cooking Goddess and sweet friend, and thank YOU for reading. Seriously, with Valentine's Day around the corner I have to say early, I love you all dearly, and I mean dearly! Talk to you soon if you haven't gone into food coma after inhaling this soup or you're too busy with that action I was talking about..... (again see: Disclaimer).


Baked Potato Soup*

Ingredients:
Real crumbled bacon bits
2/3 cup butter
2/3 cup flour
7 cups of milk (4 cups of milk and 3 cups of heavy cream; please use heavy cream I'm begging you!)
4 or 5 large baking potatoes (peeled, cooked, cooled, and cubed)
1 1/4 cup Cheddar Cheese
1 cup sour cream (Optional - I don't use it)
1 tsp salt
1 tsp pepper

Directions:
Melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. This makes what is known as a rue, which is a thickening agent that can be added to any sauce or soup that needs to be made a little thicker. Place potatoes in slow cooker on low eat. Pour in milk, cream, and rue. Mix in bacon, cheese, sour cream (optional), salt and pepper. Cook on low for 3-6 hours in your slow cooker. Stir occasionally (gasp!), I know you usually don't touch the slow cooker once you start it, but this needs to be stirred about every thirty minutes, believe me, so it's silky smooth and the only chunks that appear are the potatoes. You will owe me later for that advice, not really.
If eating as leftovers heat and add milk as needed to get desired consistency.

*Sorry there are no pictures; there's never enough time to take them because it's eaten so fast. No seriously, you'll understand once you try it.



2 comments:

Laraine Epley said...

So funny I had just finished a bowl and then read this!

Megan.... said...

That is funny!