Bacon and Potato Soup with Whole Wheat BLT Sandwich

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By Accipiter

Summary[edit]

It sure has been quite some time since I posted a food thread. ICSA7 gave me the perfect opportunity to make my triumphant return to recipe thread land. So what do I have for you fine folks today? Why, it's none other than a hearty bacon and potato soup with a tasty BLT on the side.


System Requirements[edit]

HOLY HELL THIS IS A LOT OF SHIT

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Soup:

  • 8 slices Bacon (I got fresh bacon from the farmers market)
  • 1 white Onion
  • 4-5 large Carrots
  • 2 stalks Celery
  • 5 1/3 cups Chicken Broth
  • 4-5 medium to large Potatoes
  • Cayenne Pepper
  • Cheddar Cheese
  • Olive Oil
  • Kosher Salt
  • Freshly-Ground Black Pepper


Sandwiches:

  • Bread (Mine is whole wheat, get whatever you want)
  • Mayonnaise
  • Fresh Tomatoes
  • Fresh Lettuce
  • More Bacon


Preparation[edit]

Let's get it started in here.

First step is to start on your pork! Get out your bacon and fry it up all crispy like.

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Cook all your bacon and set it aside to drip on a dish lined with a paper towel or two. Enjoy the sight of a PLATE OF BACON.

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Now start on your potatoes. The goal is to get as much in potatoes as you have broth, so be careful! Potatoes are DECEPTIVE AS HELL in how much is really there, so don't overdo it. Cube them into blocks between half an inch and one inch.

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Store your cubed potatoes in cold water to prevent the air from making them brown and nasty.

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Turn your attention to your other vegetables. Chop everything up.

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Now get yourself a big pot and put about two to 2.5 tablespoons of olive oil in the bottom, and dump your onions in.

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Sauté your onions for about a minute, then dump the remainder of your veggies in the pot along with them. Stir well.

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Continue to sauté everything until such time as your onions are soft, but not brown. Dump in your chicken broth, potatoes, and about a teaspoon of cayenne pepper.

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Now bring this whole concoction to a boil. When it starts boiling, reduce the heat and cover the pot, and let your soup simmer for 10 to 15 minutes, or until the potatoes are tender. While you're waiting, now's a good time to shred up about a cup of cheddar cheese. I prefer sharp.

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When your potatoes are soft, slowly stir in your cheese, a few grinds of black pepper, and about 3/4 tablespoon of kosher salt. Continue heating the soup just long enough to melt the cheese, but not to bring it back to a boil.

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Chop up, or break apart the 8 slices of bacon and dump it into your soup. Mix well, and let it sit for a bit.

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On to the sandwich! Lightly toast yourself an appropriate amount of bread and get your ingredients ready.

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Assemble your BLT. Spread a VERY thin layer of mayonnaise on one piece of toast, then arrange your bacon 3 halves one direction on top of 3 halves perpendicular on top of the mayo. On the other piece of toast, neatly place your lettuce followed by a large slice of tomato.

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Carefully put your sandwich together, cut it in half, then ladle a portion of soup into a bowl. Pour a tasty beverage of choice (mine is sparkling peach-apple juice), sit down, and enjoy your meal.

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