under $10: Baked Potato Soup
Serves 16
Total Cost: $18.78
Under $10 for 8 servings
Total per serving: $1.17
8 organic russet potatoes – $3.12
1 pound smoked, additive and preservative free bacon – $3.99
1 bunch organic scallions – $.38
8 cups local whole milk – $1.50
1 lb organic and sustainable local goat’s cheddar – $7.19
2/3 cup butter – $1
2/3 cup flour – $.10
1 lb. organic sour cream $2.50
Prep Day: Peel potatoes, dice, and boil till tender, but still a little firm. Fry bacon. Once cooled, crumble bacon. Chop scallions. Shred cheese.
Melt 2/3 cup of butter in a pan. Add 2/3 cup of flour. Whisk together over medium low heat to make a roux. Turn heat up to medium high. Gradually stir in 8 cups of whole milk, then stir in 1 pound of sour cream until it is absorbed and soup base is of a creamy consistency. Add in the shredded cheddar cheese and stir in until melted. Then put in the diced potatoes, scallions, and bacon. Cool and freeze in 2 large containers or 4 medium sized containers.
Serve Day: Thaw. Heat soup on the stove in sauce pan until through on medium heat. Add in salt and pepper to taste. Spoon into bowls and dinner is served.
Northerly Nosh 