Рецепт Debo's Loaded Baked Potato Soup
I usually post about history related to one of
the ingredients in the recipe.
However, today I decided to
go outside the box. Change the pace.
Although Betty Crocker was
never a real person, her name and identity have become synonymous with
helpfulness, trustworthiness and quality. It began when a promotion for Gold Medal flour
offered customers a pin cushion resembling a flour sack if they correctly
completed a jigsaw puzzle of a milling scene.
The company received thousands of responses and a flood of questions
about baking.
“Betty Crocker” was created
as a signature to personalize the responses to those inquiries. The surname
Crocker was chosen to honor a popular, recently retired director of the
company, William G Crocker. Betty was chosen simply as a friendly sounding
name. Female employees were invited to submit sample Betty Crocker signatures,
the one judged most distinctive is the basis for the one still in use today.
The company expanded its
commitment by sponsoring cooking schools across the country. In 1924, the
company launched a radio show. Later named “The Betty Crocker Cooking School of
the Air”, the broadcast became one of the longest running shows in radio
history. The demand for information necessitated the hiring of 21 home
economists. They were hired to test
recipes. This was the start of the Betty Crocker kitchen.
The Betty Crocker kitchen has
changed a lot over the years. The newest kitchen opened in 2003. Consist of 19
fully equipped kitchens. It is easier for home economists to test more than
50,000 recipes a year.
Betty Crocker over the years.
This soup taste just like a baked potato.
Debo’s
Loaded Baked Potato Soup
Copyright
2013, Debo, Christine’s Pantry. All rights reserved.
Ingredients:
1
- pound thick cut bacon
- 5
- large potatoes, unpeeled and cubed
- 1
- medium onion, chopped and sauteed
- 1
- tablespoon butter
- 4
- cups beef broth
- 1
- half pint heavy cream
- 2
- tablespoons chives
- 4
- ounces sour cream
- 1
- cup Italian style cheese blend
- black
- pepper to taste
Directions:
Preheat
oven to 450 degrees. Line a sheet pan with tin foil. Place bacon on sheet pan.
Bake until crisp, about 12 minutes. Bacon not crisp enough, place bacon under
broiler for couple minutes.
Place
potatoes in large pot, cover with water. Season water with salt. Cook until
fork tender. Drain. Set aside in colander.
In
the same pot, add 1 cup potatoes, butter, 1 tablespoon sour cream and 1
tablespoon heavy cream. Mash potatoes using a potato masher. Add remaining
potatoes, add beef broth, and stir well. Add sauteed onions and bacon, stir
well. Add generous amount black pepper, chives, remaining sour cream, remaining
heavy cream and cheese, and stir well. Simmer 15 minutes. Enjoy!