Saturday, September 17, 2011

Edibles for After a Chilly Game

At my house, we have food ready for tailgating and we have food ready for after the game. My sweet husband is super hungry after the game and he misses out on all the good tailgate food and fun.  So...I always try and have something ready to go at home for him and any guests that stop by after the game.  He made some ribs (he's super talented at cooking things outdoors!) on Thursday night for our after the game meal and I have some other little snacks ready.  The weather though is calling for a little addition to the menu. 



This big cold front came through AND it's rainy.  With an evening kickoff, this could be one of our coldest games we've ever had in September!  (Didn't I mention after the last home game that it was the hottest ever?!)  Soup will be just right. Since I want something cooking while we are at this chilly game, something in the slow cooker will be even better.  I asked what kind of soup sounded good to the boys in my house and they said Baked Potato Soup.  Decision made!  Here's a recipe for Baked Potato Soup for the slow cooker.








Baked Potato Soup
for the slow cooker

4 cups chicken broth
3 pounds potatoes, peeled and cut into 1/2-inch pieces
2 Tablespoons bacon grease or butter
1 onion, minced
1 1/2 teaspoons minced fresh basil
2 Tablespoons all-purpose flour

2 cups shredded cheddar cheese, plus extra for serving
1/2 cup milk
1/2 cup sour cream
salt and pepper

Toppings:
Green onions, chopped
Cooked chopped bacon
Shredded cheddar cheese
Sour cream


Put chicken broth and potatoes in slow cooker on low.  Melt bacon grease or butter in small skillet.  Add onion, garlic and basil to the fat in the skillet.  Cook over medium-hugh heat until onion is softened and lightly browned, about 10 minutes.  Stir in flour and cook for 1 minute.  Whisk in 1 cup broth from the slow cooker, scraping up brown bits from the pan; add mixture to slow cooker.  Cover and cook on low for 4-6 hours.  

{Prepare garnishes and cheese, milk, sour cream and food processor by measuring and having it all ready to go.  Now go to your game and have fun!  When you get home from the game...}

Transfer 2 cups cooked potatoes to food processor or blender and pulse a few times to mash (do not blend to much or the potato starch will get gooey).  Stir cheddar into soup until evenly melted.  Stir mashed potatoes back to the slow cooker.  Stir in milk and sour cream.  Let soup sit until heated through, about 5 minutes.

Serve with toppings.

So this is what our Post-Game menu looks like for a late night meal.  Many of these recipes will be shared in the future:

Barbecued Pork Ribs  {2 racks}
Baked Potato Soup  {I'm doubling this}
Toasts with a cheese, mayonnaise, butter mixture baked on 
Hot Artichoke and Olive Dip with tortilla chips 
    {hot dips cook during the game in my football shaped small slow cooker. you can laugh}
Onion Jam on Cream Cheese with crackers
Cookies
Chocolate Pecan Pie
S'mores {if the rain stops and we build a fire in our fire pit outside}

Happy Gameday, everyone!  I hope the weather is good today in your college town...and that you get to celebrate a victory.  Go Team!