Yum!

Got my hair done yesterday evening.  My hairdresser lost her salon to the bad economy last year so she makes house calls on a few of her clients.  I just love her!  She does a wonderful job on my hair and we've become friends over the years.

She was at my house late enough that it was time for dinner before she was done.  I knew this was going to happen so I was prepared.  I had made Cheddar Bacon Potato Soup late in the afternoon.  It was finished and waiting the cheese and bacon before eating.  She got my hair painted and we ate soup while my hair processed. 

I also had some No Knead Bread in the fridge from last week.  I sliced it and put it in the toaster oven to toast and have with the soup.

I stirred in the cheese and bacon, let everything melt together.  I served it in my large Ikea cups and simply put the bread on a Chinet plate with the butter dish nearby with a knife.  We're pretty casual at home.

She absolutely loved the soup!  She even asked for the recipe!  The most I can hope for from Mr. Picky is "Not bad."  He never really likes anything so it's quite nice to feed someone who actually appreciates what I do.  She raved over that soup.   :-)

The bread toasted nice and crispy.  One of the things I like about No Knead Bread is the crust.  Not only is it good the day you bake it but it crisps right up again when you reheat it!  It never resembles store-bought bread in any way.  It's crispy, chewy, and has huge holes in it; very rustic. 

This is the recipe I use;  http://www.breadtopia.com/basic-no-knead-method/

Having Le Creuset casseroles is very helpful.  Santa brought me another one so I have a huge one and a smaller one I can't wait to try the bread in.  It has to sit for 18 hours to proof so maybe I'll start some tomorrow...

Cheddar Potato Soup with Bacon

• 4 bacon slices (I usually use 5 - 6)
• 1 large onion
• 1 clove garlic, minced
• 1 pound potatoes (4 - 6)
• 1/4 cup all-purpose flour
• 1 3/4 cups water
• 1 1/2 cups chicken broth (1 can and cut back on water to 1 cup)
• 1/4 cup dry white wine
• 6-7 fresh sage leaves
• 2 cups grated sharp Cheddar (about 8 ounces) (I use 3 to 4 cups of cheese)

Chop bacon and in a large heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan.

While bacon is cooking, chop onion. Peel potatoes and cut into 1/2-inch cubes. Cook onion in reserved fat over moderate heat, stirring occasionally, until softened. Add flour to onions and cook about 2 minutes to brown slightly.  Stir in water and broth.  Add potatoes and sage.  Simmer mixture 5 - 10 minutes, or until potatoes are just tender. Add wine and simmer 1 minute.  Add crumbled bacon, stir.

Reduce heat to low and gradually stir in Cheddar (do not let boil).

Serve with more cheese on top. 

Careful with the amount of liquid or will be runny. 

I make my bacon in the oven so there's no spatter mess all over my stove top.  375 degrees for 20 to 25 minutes.  Nice and crispy!