Thursday, January 15, 2009

Yummy Soup and Bread

Baked Potato Soup

4 large baking potatoes ( about 2 lbs)
2/3 cup butter or margarine
2/3 cup flour
¾ tsp salt
¼ tsp pepper
6 cups milk
1 cup sour cream
½ tsp onion powder
10 bacon strips cooked and crumbled
shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender: cool completely ( I make potatoes the day before) Peel and cube. In large saucepan, melt butter, stir in flour, salt and pepper and onion powder. Gradually add milk bring to boil, cook and stir for 2 minutes or until thickened. Remove from heat, whisk in sour cream. Add potatoes. Garnish with bacon and cheese.

French Bread

In blender put
3 cups hot water from tap
1 cube butter
1 egg

blend well

In mixing bowl for bosch or kitchen aid place

1 TBS salt
1 TBS sugar
1 TBS yeast

Add blended ingredients, then add 6 cups flour or enough flour that the dough pulls from side of bowl. Knead in bowl for 10 minutes. Let rise to double. Shape into 3 loaves and place on greased baking sheets. Let rest 15 minutes. Bake 375 for 25-30 minutes.

This bread recipe also makes fantastic fry bread for navajo taco's.


Ann Marie said...

Yummy! I love this soup!
You are such a good cook, and you don't post enough recipes!

Kimmie said...

Hi Mel, I have been swimming in potatoes and Ann Marie suggested I try this soup. It looks yummy and I can't wait to give it a try.

Hope you are having a great week!