Yummy Fall Recipe
It's Fall time and the weather is cooling off. In our home that means time for chili and soup served with cornbread or biscuits. Here is a yummy large family recipe for the coming winter. If your family is a little smaller than mine, make the large recipe and freeze several meals in advance. It is also a great recipe to use with left-over baked potatoes.
Baked Potato Chowder
10 lbs. russet potatoes, cooked
1 c. (2 sticks) butter
2 c. chopped onion
1/4 c dried parsley
2 Tb beef bouillon granuales
1 Tb minced garlic
1 Tb dried basil
2 tsp salt
2 tsp pepper
2 c. all-pupose flour
12 c. water
4 c. half-and-half (or light cream)
1 lb. sharp cheddar cheese (cut in chunks)
4 c. brocolli, steamed
Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt and pepper. Cook, stirring, for two minutes. Add flour and cook, stirring frequently until soup thickens, about 30 minutes. Add cheese and broccoli and cook until melted.
This recipe makes 24 servings, or two dinners for our family. For smaller family, let soup cool, then divide and place in large
freezer bags. Seal and freeze. Lay freezer bag flat in freezer until soup freezes. This makes it easier to stack freezer bags, taking up less freezer space.
To Reheat Soup:
Completely thaw one freezer bag in the refrigerator. Bring soup to a simmer in a large suacepan over medium heat. Top with bacon bits and shredded cheese.