Friday, January 11, 2019

Almost Like a Steak Dinner, In a Soup!

Let's face it, going to a steakhouse these days is not an inexpensive proposition, and the best ones can "eat Tonia's Kitchen think we've found a way to give you some of that great Steakhouse flavor at home. Every Day with Rachael Ray Executive Editor Nina Elder told Tonia about their Loaded Potato and Bacon Chowder.  Nina says they use bacon (of course) along with  onions, potatoes, whitefish, cord, halibut and frozen corn to create a hearty, savory soup that really warms you up, and recalls the great taste of a steakhouse.  No tipping allowed! By the way, Tonia has made this for a group of guests.  She says it was a very popular soup!
up" (pun intended) your food dollar.  But we at

3 pounds Russet potatoes, peeled and chopped
  • 4 slices bacon, chopped

  • 1 medium onion

  • 2 cloves garlic, chopped

  • 6 sprigs fresh thyme, removed from stems

  • 2 cups water

  • 2 cups milk

  • 2 cup shredded New York-style cheddar cheese

  • 2 scallions, to serve on top


In a large heavy-bottomed pot over medium high heat, cook bacon until golden brown then remove the bacon to a paper towel lined plate.  Add onion and garlic to the bacon fat, cook until tender, about 4-5 minutes.  When the veggies are tender, add in the thyme, salt and ground black pepper.  Add potatoes, stock, and milk to the pot and bring the liquids up to a bubble.  Reduce the heat to medium and simmer the potatoes until cooked through, about 8-10 minutes.  When the potatoes are tender, puree the soup until smooth using a blender, food processor or immersion blender.

Adjust the seasoning as needed with salt and freshly ground black pepper and serve the soup in a bowl or mug topped with the cheese, reserved bacon, a sprinkling of scallions.  (If your not serving the soup right away it will thicken as it get cooler so add another 1/2 -1 cup of water when warming it up to serve)