This blog post offers a fantabulous (if I do say so myself) new recipe and serves as my first entry into Rachel’s Project Tasteless Contest.

Basically the rules for the Naked Chef contest were – 1. Take everything off; 2. Put on an apron, and only an apron; 3. Cook something delicious.  The entry post must include photographs and a recipe.  My grandma reads this blog (hi, Nana!) so my pictures are PG, but the recipe is shockingly good!

In honor of the fun contest, I decided to try a recipe I’ve been building in my head for the past couple weeks – Loaded Potato Soup.

In the contest description, Rachel specifically warned against cooking bacon.  But I’m an island girl; I’ve cooked bacon in a bikini!  Bacon in an apron (albeit only an apron)?  Pshaw!  Bring it on, I thought.  And I’m glad I did, because the bacon brought the flavor to this soup.

Thick, satisfying, inventive….. sorry husband, still talking about the soup!

The recipe (included below) looks a little long (that’s what she said!), but it’s actually really easy (that’s what he said!).  Even stopping regularly to try to keep my boobs out of the photographs (a good policy for the modern world in general) we finished very quickly (she’d never say that!).

It was divine.

Loaded Potato Soup, serves 4 –

• 24 oz butter potatoes (4 medium potatoes will do)
• 3 tsp evoo
• 3 slices nitrate-free bacon (I used Applegate Farms turkey)
• 1 bunch scallions
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups fat-free milk
• 1 1/4 cups chicken broth
• 1/4 cup reduced fat sour cream
• 4 Tbsp shredded extra-sharp cheddar

1. Wash potatoes and pierce several times with a fork.  Place in a circle on a microwave-safe plate.  Microwave until cooked through and softened, 12-14minutes depending on your microwave.
2. Finely chop the scallions; set half of the chopped upper green stems aside.
3. Meanwhile, heat 2tsp of evoo in a large saute pan over medium heat.
4. Cook bacon until it is browned and crispy.  Remove from pan and roughly chop.  Divide the chopped bacon into two piles.
5. Add the final tsp of oil to the pan.  Cook scallions 2-3minutes, until softened and slightly translucent.  Remove from pan and reduce heat to low.
6. Melt butter, swirling to coat the bottom of the pan.  Sprinkle flour into melted butter and whisk vigorously to combine.
7. Cook the roux over low heat, about 3minutes, to remove the raw taste from the flour.
8. Working in four batches, slowly add the milk to the pan.  Whisk vigorously and make sure each batch is fully combined before moving on to ensure there are no lumps.
9. Raise the heat to medium and bring mixture to a low simmer.  Stir in broth.
10. Use a fork to roughly mash the cooked potatoes.  Carefully add to pot and cook 3-5minutes, continuing to mash with your spoon.
11. Stir in cooked scallions and half of the chopped bacon.
12. Remove the pan from the heat and stir in sour cream.
13. Divide the soup into four bowls and top each one with 1Tbsp cheese and reserved bacon and scallions.

The End.