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What am I doing wrong?

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I want to thank everyone for visiting my column online at The Maine Edge. I truly appreciate the number of views and the people who come up to me saying they read my article. It is hard to believe that more men tell me they read my column than women. But the query I still get is, "Jim, can you make simpler recipes?" I truly thought I "dumbed down" for my great friends at Dr. Mazzei's office enough to satisfy even the green thumbs of the kitchen. Now don't think for a minute it bothers me to do this. I sincerely enjoy giving recipes my readers enjoy and want. So thanks for starting that trend, Lynn (you know who you are).

While I was reading a New England history book, I was reminded of what my great grandfather passed down. When a child, in the late 19th century, he told of how he would carry baked potatoes in his pockets. This served two functions: to keep his hands warm on that "mile long walk" to school in winter, and to provide food during lunchtime. So with both Lynn and my great, great grandfather in mind, here is...

Loaded "baked potato" soup

Not only is this simple to make, but with the microwave, it won't heat up the kitchen.

  • 1 lb. baking potatoes (about 2), cubed
  • 1 can (14-1/2 oz.) chicken broth
  • 1 c. milk
  • 3 slices bacon, cooked, crumbled and divided
  • 1 c. shredded Cheddar cheese, divided
  • 3 green onions, sliced and divided
  • 1/4 c. sour cream

Microwave potatoes in large microwaveable bowl on high 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher. Reserve 2 T. each bacon and cheese and 1 T. onions for topping. Stir remaining bacon, cheese and onions into soup. Serve topped with reserved bacon, cheese, reserved green onions and sour cream.


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