What's For Dinner?

Just about two years ago I blogged about a potato surplus. Well, this month I have found myself in a similar situation; but instead of twenty pounds, I had roughly thirty five pounds to deal with. Orion and bought a giant bag of russet potatoes when we went shopping about ten days ago. A few days later John picked up a giant bag of tiny, red, new potatoes. And when my friend Jen came to spend the weekend and brought another bag of medium sized red potatoes. That's a lot of potatoes.

Well, so far we've had boiled new potatoes, potato pancakes (one of my favorites), and mashed potatoes. Well this morning, I noticed that the russet potatoes were looking as if they were considering a one way trip to the compost pile. But I knew they'd make a good soup. One of my favorite food blogs, A Year of Slow Cooking, shared a nifty baked tater soup recipe back in June.

I started with Stephanie's Baked Potato Soup Recipe and then shortly before dinner, just after stirring in the cream cheese, John and I decided it needed a bit more of something. So we altered the Stephanie's recipe by adding the following:
*more salt and pepper
*celery salt
*a drizzle of whole milk

As pictured above, I garnished with green onion and lots of bacon (Yum!).

The recipe makes a boat load (about five quarts)! I hope it freezes nicely. Cut it in half and use a 3.5 quart crock if you don't plan to have left overs!

Yum, yum, yum!