Cannibal Kitchen: Jack Frost

Cannibal Kitchen: Jack Frost

📅11 December 2012, 16:26

“He’s Chillin…And Killin”

Do you know what I like more than homicidal snowmen? Well, not really very much and that’s what makes Jack Frost one of my favorite holiday movies. How could you not fall in love with a reincarnated serial killer in the body of a snowman who refers to himself as a “pissed-off snow cone” and then gets frisky with thee Shannon Elizabeth? It warms the heart.

Now that we’ve warmed the heart, it’s now time to warm the belly. It’s beginning to look a lot like Christmas. At least in the sense that it’s way to cold, the sun has went on hiatus, and I’m pretty sure I’ve been solicited by about 5 drunken Santa’s last week alone. Despite my lack in serotonin, I don’t necessarily dislike this time of year, but more so think of it as a challenge of how much soup I can ingest before it hits the 60’s again. As Jack Frost advises, “Don’t eat yellow snow!”, and this is true. However, I don’t think he said anything about eating yellow soup. Deep fried Jack may be off the menu this year, but liquid Jack is hot and ready. There may or may not be a subliminal Whiskey reference there.

Liquid Jack
You, Yes YOU, step away from the liquor cabinet, set the Jack down, and head on over to the refrigerator. I guess you may bring the bottle with you, but you don’t really need it for this recipe. This soup is your basic creamy potato soup but with a twist. The twist that is a loaded baked potato all cooked down into one giant bowl of YUM. It’s easy, fuss free, and may keep you from getting felt up by a pervy snowman, I’m not making any promises on that though. 



–       3 Potatoes, Peeled and diced

–       ½ Onion, Chopped

–       3 Garlic Cloves, Crushed and diced

–       1 Cup Broccoli, Chopped

–       2 Tablespoons Butter

–       6 Pieces Bacon, Cooked and chopped,

–       ½ Cup Mild Cheddar, Shredded

–       4 Tablespoons Flour

–       2  Cups Chicken broth

–       1 Cup Whole Milk

–       1 Cup Water

–       ½ Teaspoon Paprika

–       ½ Teaspoon Garlic Powder

–       ¼ Teaspoon Thyme

–       ½ Teaspoon Black Pepper

–       1 Teaspoon Salt

–       Fresh chives, chopped to garnish


First, fry up the bacon until crispy and set aside. In a large pot, sauté onion and garlic for 5 minutes on low heat. Add the flour, and stir to combine. Next, add the chicken broth, followed by the milk, and then stir constantly for 10 minutes. Add the remainder of the ingredients, except the cheese and half the bacon. Cover and simmer on low heat for 2 hours.

Next, with an immersion blender or a regular blender, blend all the ingredients together until the potatoes are mashed, and the consistency smooth. Return the soup back to the pot, and over a medium heat add 90% of the remaining bacon and cheese. Stir until the cheese is completely melted. Add additional salt and pepper to your liking. Serve with the reserved bacon and chives over the top.

*Want to make this Vegetarian, substitute vegetable broth in place of Chicken broth and either emit the bacon all together or use a soy bacon.

Serves 2

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