Eldritch Potato Soup & Bread Recipe's

As promised to Our Players and Lodge Members, the Eldritch Potato Soup Recipe!

This dish was cooked up in a slow cooker on 'low' all day in the Cocktail Lodge at CONtingency 2017; it did not survive the night! By request here is the full instructions for those who wish to try and replicate its decadence! Enjoy!

Eldritch Potato Soup beckons you!

Eldritch Potato Soup

6 to 8 large baking potatoes, peeled, cut in 1/2 -inch cubes
1 large onion, chopped
4 Cups chicken broth
5 tablespoons chopped fresh chives (save 3 tablespoons for using as topping when serving the dish)
3 garlic cloves, minced (or pressed)
1⁄4 cup butter
2 1⁄2 teaspoons salt
1 teaspoon pepper
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1 1/2 cups heavy cream
1 cup shredded sharp cheddar cheese
1 cup sour cream (optional)
8 slices bacon, fried & crumbled
1 cup of fried onions (store bought)
cheese, for sprinkling (I prefer a strong cheddar)

Combine first eight ingredients in a large crock pot (saving some chives to top the dish later); cover and cook on HIGH for 4 hours or LOW for 8 hours (potato's should be tender). Sometimes I will sneak in a few finely chopped carrots for extra texture.

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. How much you smash the potato's is based on your preference. The more you mash the creamier it will become.

Stir in cream, cheese and chives.

Top with sour cream, fried onions, sprinkle with bacon, more cheese, then sprinkle a few chives on top.

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Eldritch Farm Bread (to eat with the potato soup!)

1 sprig fresh rosemary (optional)
200g coarse ground wholemeal flour or all purpose flour
275g plain flour
300ml buttermilk (Look below for recipe)
1 teaspoon bicarbonate of soda
1 pinch salt
6 tablespoons good quality honey

Preheat your oven to 200 C / Gas 6.
Remove the rosemary from the stalk.
In a large bowl, mix the rosemary and coarse flour with the sieved plain flour, bicarbonate of soda and the salt.
Add the buttermilk and honey. Mix till you get a soft dough.
Turn out onto a floured surface and knead till the mixture is smooth. Shape into a round loaf approximately 20cm in diameter, and cut a cross over the top then cut another cross so that you can see 8 triangles on the top. Alternatively, divide the dough in half and shape into two smaller loaves.
Bake on a lightly floured baking tin for 30 to 40 minutes for a large loaf, 20 to 30 minutes for two smaller loaves. When it's ready, it will sound hollow if tapped on the base.
Let rest for 10 minutes before cutting. Cover with a clean damp tea towel if a soft crust is desired.

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Making your own buttermilk

Step 1:Pour 1 cup of milk into a bowl or large glass.
Step 2: Grab one small fresh lemon. Stir in a tablespoon or two of lemon juice. Stir to combine. Allow to rest and become thick, stir again to fully mix and test that it has thickened.
Step 3: Use in place of buttermilk in the recipe as it calls for.

Enjoy!