Have you Hurd... The Shade Tree Chef is back on the "meals on wheels" train and he found the caboose...

Upon returning home from the Hidden Haven/Rax pilgrimage, I put away my Dining Scout hat and put on my Shade Tree Chef apron and got busy in the kitchen.  This weekend was the final phase of the "meals on wheels" project and it was possibly the biggest gamble.  The menu for this week was a full slate of items I had never tested out on this crew.  Naturally, I was a little nervous.  Tried to pick things that fit with the prior two weeks.  Not exactly the same, but hopefully within a range of likability.  I would be dishing up loaded baked potato soup with shredded sharp cheddar cheese and crumbled bacon.  I had originally planned on buttermilk biscuits, but offered a late switch. I was going to be making a trip to Great Harvest bakery and ask if bakery fresh bread would be preferable and indeed it was.  One loaf of Farmhouse White Bread would go perfectly with the soup.  I added a jar of homemade strawberry freezer jam to complement the bread and some iced red velvet brownies for dessert.

I picked up the soup recipe from one of my wife's good friends and co-workers.  The original recipe called for low-sodium and low-fat ingredients, but I steered back to the regular versions on the first try.  Based on initial feedback, I stuck with my variation.

Loaded Baked Potato Soup  (I doubled the recipe for this project to make 12 - 16 generous servings)
45 Ounces Chicken Stock
30 Ounces Frozen Shredded Hash Brown Potatoes
1 Can Condensed Cream of Chicken Soup
2 Tablespoons Minced Sweet Onion
1 Teaspoon Salt and Pepper
8 Ounces Cream Cheese, Softened at Room Temperature

Combine first 5 ingredients in 4 quart slow cooker and cook on low for 4 -  5 hours (or high for 3 - 4 hours).  Just prior to serving, cube cream cheese and drop into the soup and wait 10 - 15 minutes for it to melt.  Use a whisk or spoon to stir the cream cheese into the soup to thicken it.  Serve with shredded sharp cheddar, crumbled bacon, and diced green onions.  (I omitted the last item for this project, as I didn't think it would be a hit with this particular crew).  On occasion, I have used freshly shredded hash browns and they worked just as well as frozen.  I simply shredded an equal weight of fresh potatoes (after peeling).  You can use bacon crumbles and shredded cheese from the store if you wish, but I don't.  I prefer the flavor when I shred the cheese myself and also cook & crumble my favorite thick-sliced bacon.  That is what I did for this project too.

I didn't ask the folks at Great Harvest to disclose their recipe for the bread.  If you want to give it a try, stop by the Westerville location and ask for a rectangular loaf of Farmhouse White (unsliced).  Baked fresh daily.  There are plenty of other good things to try there.  Be sure to check the baking schedule before you go.  Some items are in high demand, so if shopping on Saturday you may want to place an order ahead of time.  That is what I did.  I missed out on a cinnamon ring for breakfast the prior Saturday after waiting in the long line at the BMV. (Happy Birthday... NOT!)  While I was on the phone with Great Harvest, I also asked them save me a loaf of Gouda Guinness Stout Bread to go with deep fried turkey and Alfredo potatoes on Saturday night for a family gathering. YUM!

The Red Velvet Brownies were also not an original creation of mine, but rather a Duncan Hines mix.  You can find them at just about any local grocery store, although prices vary widely ($2 - $5).  I followed the recipe for the 'fudgy' brownies and baked them in a non-stick coated 8 x 8 foil pan.  I love that Reynolds put the non-stick coating even on their disposable foil pans.  No need to use any spray oil.  My wife was kind enough to make the determination on when to remove them from the oven.  She is the brownie baker supreme.  Glad to defer to her judgement.  She also frosted them to perfection.  I snapped the lid on and packed them for delivery.  Everybody has to know their role.  -knowing grin-  

I snapped a few pictures just before loading it into the car.  Missed getting a picture of the soup.  I am sure you can imagine what it looked like... An oval shaped cauldron with a snap-down lid (to avoid spillage during transport) almost full to the brim with thick and creamy potato infused goodness just waiting to be showered with bacon and cheese and joyfully consumed.  Too bad this is the end of the project.  I am not sure what I am going to do with myself this weekend.  Anybody need a house cook?  -big smile-

http://greatharvestwesterville.com

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka Big Mike

A shot of the box, so you know
what to look for in the
baked goods aisle.

Crumbled Bacon?  Check!
Shredded Sharp Cheddar?  Check!
Strawberry Jam? Check!
Farmhouse White Bread? Check!

Red Velvet Brownies?  Check!
Icing free of fingerprints and other
marks that would indicate
pre-delivery sampling?  Check!