Beer Bacon Potato Soup Aka Man Soup Recipes

BEER, BACON (!) POTATO SOUP- AKA 'MAN SOUP'

Steps:

• Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred) (nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
• As the potatoes cook, chop onion and celery and start the bacon.
• Bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
• Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
• In the grease of the bacon, put in the chopped onion and celery.
• Sautee until translucent, about 5 minutes.
• Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease!
• Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste.
• You are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
• Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
• Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
• After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
• Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrwery. I use 'winter ale'. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup. I think I already said this, but this soup is to be used for good only. If you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
• You (if you are good) will now have a thickly flowing base.
• Cut the baked potatoes into 1" chunks, skins and all.
• Add these to the pot and stir in to incorporate.
• Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessaary. Don't add too much liquid until the blending is done.
• Add 1 Cup sour cream to the soup.
• Add 1 bag of shredded sharp cheese to the soup.
• Let soup cook 10-20 minutes on memdium-low to blend.
• Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).

BREAKFAST SOUP AKA BACON AND EGG SOUP

Steps:

• In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
• Remove and drain bacon; keep warm.
• Discard all but 4 tablespoons of the drippings.
• Over medium heat, stir the flour into the drippings, blending well.
• Cook roux over medium heat for two minutes, stirring constantly.
• Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
• Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
• Add freshly grated potatoes and instant onion; simmer for ten minutes.
• In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
• Stir into simmering soup and continue stirring constantly for three minutes.
• Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
• Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

CHEDDAR AND BACON POTATO SOUP

Steps:

• In large pan combine potatoes, onion, celery, bouillon, and enough water to cover; boil until tender. Add the butter.
• Add pepper gravy to the milk and stir well. Add to the soup mixture. When it thickens up, add the crumbled bacon and cheese. Stir the soup until the cheese melts. Serve.