Who likes to eat?
Me too. I don’t really post recipes on her, leaving that to my sister blog Mysterious Eats.
Weeeeeeeeeeelll…with one exception. If it has to do with Jane Austen or a tea party, I review and post it.
Last year I helped put on a tea, and fashioned it after a teahouse I used to go to when I lived near Santa Rosa. They would always serve scones (I did the Cheddar-Thyme Scones and the Harvest Pumpkin Scones) and tea sandwiches. You could also add on tarts, little turnovers, salad, or soup.
This soup may not be a real “tea soup”, but I thought it was tasty, easy to make, and fancy looking.
- 3 Tablespoons of Onion, finely chopped
- 5 Tablespoons of Butter
- 5 Tablespoons of Flour
- 1 14-oz can of Chicken Broth
- 1/3 Cup of Cheddar Cheese, grated
- 1 Baked Potato (6-7 inch baker), cold, cut into bite-sized pieces.
- 2 Cups of Half-and-Half
- 1 Cup of Milk
- 1/2 Teaspoon of Salt
- 1/8 Teaspoon of Black Pepper
- 6 Slices of Bacon, cooked, broken into bits (Or use Bacon Bits)
- Cheddar Cheese, to go on top
- Sauté the onions in butter.
- While stirring, slowly add the flour and then the chicken broth.
- Cook until it thickens.
- Add the cheddar cheese, stirring until it melts.
- Then add the potato, leaving the skin on the pieces.
- Finally stir in the half-and-half and the milk.
- Season with salt and pepper.
- Top each serving with crumbled bacon and cheddar cheese.
It is a fantastic tasting soup, and having cooked the potatoes it takes like no time at all.
The only thing is that you have to be careful when adding the milk or half-and-half. The lactose sugar in them can burn and ruin the dish, so you have to keep stirring. The more you stir the less likely it will burn.
One time I had my niece hep me and I felt like that scene in Goodfellas when Henry Hill keeps telling his brother to watch the sauce. Just like Michael she didn’t enjoy the stirring.
But it was easy, delicious, and will be a great addition to any future tea parties or dinners.
For more recipes, go to Triple Berry Salad