In the mood for a excellent Potato Soup?Well here's 2 versions of my family's favorite Baked Potato Soup. I have this certain song going through my head, as I'm writing this post. I hearing my Mom's voice, she doesn't sing often, but I remember her singing this song many a time, mind you in my childhood.
You say "ee-ther" and I say "eye-ther",
You say "nee-ther" and I say "ny-ther";
Ee-ther, eye-ther, nee-ther, ny-ther!
Let's call the whole thing off!
You like "po-tay-to" and I like "po-tah-to",
You like "to-may-to" and I like "to-mah-to";
Po-tay-to, po-tah-to, to-may-to, to-mah-to!
Let's call the whole thing off!Don't you wondered where this came from ? Thanks to Google! This is what I found...The usual quote is: "You say 'to-may-to', I say 'to-mah-to'", but it's actually a misquote -- it's "You like 'to-may-to', I like 'to-mah-to'" and it's from a song called Let's Call the Whole Thing Off. It's been sung by many different people and the lyrics vary, but this was the part of the version sung by Fred Astaire. who I dearly love in those oldie but goodie movies! It's about differences in dialect, and different pronunciations of the words "either", "neither", "potato" and "tomato" (although I have never heard anyone pronounce "potato" as "po-tah-to") Have you? Because "to-may-to" is the usual American pronunciation and "to-mah-to" the usual British pronunciation, the line is usually quoted in reference to the difference between British and American English. Interesting fact huh? I'll have to ask this to my British friends for sure!
Raised in the Los Angeles area, I learned early, from the women in my life. And I was fortunate to have both my Grandmothers to adulthood. The one of many things, I observed early in my life, reading the LA Times Food Section. The trend back then would be cutting out the recipes of newspaper! So I've continued ever since, clipping recipes and of course, collecting cookbooks and recipes. Have many boxes and files to go through, I know, it's an addiction I have!
Not sure when this recipe was published, for the date isn't on the original newspaper clipping. But don't you just love making soups, especially when the weather has that little nip in the air? Mind you, here in San Diego,CA we don't really get the blizzard Arctic cold weather like some of you. But we do.get down to the 30-40's range, and this native Californian sure thinks that's a lil' cold for my beach loving heart! So I hope this warms you up, fills your tummy with some really yummy goodness! It's one of our family's favorites and I hope it will be one of yours !
This recipe is from LA Times: Cook it Light by Jeanne Jones (now in San Diego Union Tribune)
While this soup is a lot of work, it is a hearty meal in a bowl and makes enough to feed a little-league team! To bring this soup into the big leagues nutritionally, Jeanne used turkey bacon and a lot less butter, and substituted low-fat milk for the half-and-half.
Needless to say, she also eliminated the 3 tablespoons of bacon fat. Since she reduced the amount of fat, and fat carries flavor, she increased the seasonings and spices to compensate. This soup is even better the second day because the flavors have had a chance to marry.
Note from CherishedCook (Sharon) : I've made this Baked Potato Soup many times, I've tried the "Major League" version, but still prefer the original way of this hearty Baked Potato Soup. Thought I'd give you the option to the healthier one and you can choose to your liking! Totally agree with Jeanne on this thou, that "This soup is even better the second day because the flavors have had a chance to marry" !
"Major League" Baked-Potato Soup (The Healthier version)
Makes 10 two-cup servings 1/2 pound turkey bacon
6 large potatoes (about 5 pounds)
3 cups 2% low-fat milk, at room temperature
2 Tablespoons butter
2 large onions, chopped (4 cups) 1/4 cup fresh parsley, minced
4 (14 1/2-ounce) cans chicken broth
1 cup unbleached flour Grated low-fat Cheddar cheese
1 teaspoon dried thyme, crushed 1 teaspoon freshly ground black pepper
1 teaspoon salt
Minced chives or green onions for garnish, optional
~ Baked Potato Soup ~MY FAVORITE VERSION
Makes 10 two-cup servings
3/4 pound Bacon
6 large potatoes (about 5-51/2 pounds)
1 1/2 pints (3 cups) half-and-half
1/2 pound (2 sticks) butter
4 cups chopped yellow onions
4 cups (14 1/2-ounce) cans chicken broth
1 cup plus 1 Tablespoon unbleached flour
1/4 cup fresh parsley, minced
1/2 teaspoon thyme
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
Cheddar Cheese
Minced chives or green onions for garnish, optional
Directions:
Preheat oven to 350 degrees.
Finely chop bacon, then fry until well done.
Reserve 3 Tablespoons fat.
Drain fried bacon on paper towels; set aside.
Wash and dry potatoes well. Bake in preheated oven for 1 1/4 hours or until soft.
Allow to cool to room temperature.
Refrigerate at least 1 hour, uncovered and uncrowded.
Remove skins and coarsely chop.
Let half-and-half reach room temperature.
Place 1 1/2 cups chopped potatoes (well packed, into a blender or food processor.
Blend or mash with a little water to make a smooth paste.
In large heavy pot over medium-low heat, melt butter; add bacon fat and onions. Cook until onions are soft, about 10 minutes.
In separate pan, heat chicken broth to boiling. While stirring with a wooden spoon, gradually mix flour into onion mixture.Continue stirring and cook for 3 minutes; do not brown.While stirring, slowly add boiling broth to onion mixture.
and remaining chopped potatoes.
If soup is too thick, add a little warm milk.
Stir in 1/3 cup of the crisp bacon, remaining bacon to garnish each serving.
Hope you love this cozy soup as much as our family does!
Enjoy!
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Sharon McAndrews Burkey
