Chef Scott: Bacon and Baked Potato Soup
BETTENDORF, Iowa – It’s that great time of the year to find the foods that will warm your stomach and leave great aromas in your kitchen.
One of the favorites is soup.
“Why get your soup from a can?”, asks Scott Community College’s director of Culinary Arts and Hospitality Management Chef Brad Scott.
“I’ve got leftover baked potatoes and we’re going to make some baked potato soup today.”
1. Add 1 lb. of rendered bacon to a hot frying pan
2. Add 3 tbsp carrots, 3 tbsp celery, and 3 tbsp of onions
3. Cook for three to four minutes
4. Dice together two large (or three small) potatoes into rough cuts
5. Add 1 tsp salt and 1 tsp pepper
6. Add 4 tbsp of flour to create a nice paste
7. Add potatoes and fold it together in the fying plan
8. Stir for about three minutes
9. Add 1 qt skim milk
10. Keep on a medium heat for 15 minutes
“This should be a soup big enough for five people,” says Chef Scott.
You can add cheese, chives, croutons or bread to complete the meal.
“You know this is healthier than coming out of a can. This will warm you up on a winter day. Enjoy!”