"Soup’s On!" with KSL News
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| With Jenn Hardman of KSL News and my Loaded Potato Soup. |
I survived my first TV cooking demo!
On Thursday at 5 a.m., when most people were still asleep, I arrived at the KSL News studios and met Jenn Hardman, a features reporter.
She had me make four soups from my “Soup’s On!” cookbook during two segments – about 7 or 8 minutes total. It’s a good thing that the point of my cookbook is soups that are simple and quick! I would have been a basket case trying to remember four complicated recipes. Early morning is not my most alert time of the day.
I made the Zucchini & Bacon Soup — (shown in light green and blue bowl) so very economical this time of year when zucchini are popping up in gardens and on doorsteps everywhere.
Then I made Harvest Pumpkin Soup, (green bowl) which has a little flavor twist from curry. Then I caught my breath for a few minutes and threw all the empty glass ingredient bowls in the sink, and bought out the ingredients and pots for the next two soups.
During the 6:30-ish segment, I made Loaded Potato Soup (white and blue bowl), which only takes about 15 minutes when using frozen diced hash browns and ready-cooked bacon pieces. True comfort food – as I said, it’s like Funeral Potatoes without the funeral. SEE THE RECIPE BELOW.
Then I made Quick Tailgate Chili (orange and white bowl). This recipe comes together in 30 minutes, and there’s no chopping or peeling involved.
The KSL staff ate the finished soups, so I didn’t have to pack up leftovers. Thanks, Jenn, for helping me do the dishes and pack up my glass containers! I appreciate the opportunity to share my recipes and my book!
I will appear on Studio 5 this Thursday, so stay tuned. And I only have to do ONE soup! A lot less stress.
I’m also signing copies of “Soup’s On!” at the Centerville Seagull bookstore on Saturday, Sept. 29, from 9-11 a.m. Hope to see people there!
LOADED POTATO SOUP
This restaurant favorite is super-simple to make at home, thanks to frozen diced hash brown potatoes, packaged bacon pieces and dried minced onion.
Prep time: 25 minutes
Makes about 6 1-1/2-C. servings
1 can chicken broth (or 2 C. water plus 2 chicken bouillon cubes)
1 32–oz. package frozen diced hash brown potatoes
2 3-oz. packages real bacon pieces (about 1 ½ C.) Reserve ½ cup of the bacon pieces for garnishing
1/4 C. dried chopped onions
1-1/2 C. milk
1 8-oz. package cream cheese
1 1/2 C. shredded sharp cheddar, divided Reserve ½ cup of the cheddar for garnishing
Pepper and salt to taste
- Place chicken broth in a 4-quart stockpot over high heat. Add potatoes, all but ½ C. of the bacon pieces (save the extra half-cup of bacon pieces for garnishing), onion flakes and milk.
- Cover with lid and bring soup to a gentle boil, about 7-10 minutes. Remove lid, turn heat to medium-low, stirring well so that potatoes cook evenly. Cook another 5 minutes, or until potatoes are tender.
- While soup is cooking, cut up the cream cheese into large chunks, and shred cheese.
- When potatoes are tender, stir in cream cheese and 1 cup of the cheese, and mix until cheeses are melted and well-blended with the soup.
- Allow the soup to sit off the heat an additional 5 minutes to thicken. Serve each bowl garnished with a spoonful each of the remaining bacon and cheddar.
Microwave directions:
- Place broth, potatoes, bacon pieces, dried onion and milk in a large microwaveable bowl. Microwave, covered, on high for 12-15 minutes, stirring halfway through cooking time to distribute heat evenly.
- While soup cooks, cut cream cheese into slices or chunks.
- Stir in cream cheese and mix until well-blended. Microwave, covered, an additional 5 minutes, or until potatoes are tender. While soup is cooking, shred cheese.
Stir in 1 cup of cheese. If soup becomes too thick, thin with a little chicken stock or milk. Serve garnished with a heaping spoonful each of the reserved bacon and cheddar.
Slow-cooker directions:
Place all ingredients except cheddar and reserved bacon in a slow cooker. Stir to mix, then cook, covered, on high for about 3 hours, on low for about 5-6 hours, stirring once or twice during the cooking period so the soup cooks evenly. Stir in 1 cup of shredded cheese 5 minutes before serving. Top each bowl with a sprinkle of the reserved ½ cup cheddar and reserved ½ cup bacon.