Cheesy Potato Soup, Bacon Bits and Buttery Crackers

Ingredients

• 12 oz Bacon (Thick-cut is recommended for meatier bits.)

Instructions

1. 1

   Prepare the Bacon (5 minutes)

   • For easier dicing, place the bacon slices in the freezer for 10-15 minutes until firm but not frozen solid.
   • Stack the chilled bacon slices on a cutting board and use a sharp knife to dice them into small, uniform 1/4-inch pieces.
2. 2

   Render and Crisp the Bacon (8-12 minutes)

   • Place the diced bacon in a single layer in a large, cold skillet or frying pan. Do not preheat the pan.
   • Turn the heat to medium-low. Starting cold allows the fat to render out slowly, which is the key to achieving perfectly crispy bacon bits.
   • Cook for 8-12 minutes, stirring occasionally with a wooden spoon or spatula to break up any clumps and ensure even cooking.
   • Continue cooking until the bacon is browned and has reached your desired level of crispiness. The foam will subside as they get crisp.
3. 3

   Drain and Cool (5 minutes)

   • Using a slotted spoon, carefully transfer the cooked bacon bits from the skillet to a plate lined with paper towels to absorb excess grease.
   • Spread them in a single layer on the paper towels and let them cool completely. They will become even crispier as they cool.
   • Optional: Carefully strain the rendered bacon fat from the skillet into a heatproof jar. Store it in the refrigerator for cooking eggs or roasting vegetables.
4. 4

   Serve or Store

   • Use the bacon bits immediately as a topping for salads, baked potatoes, soups, pasta, or eggs.
   • To store, place the completely cooled bacon bits in an airtight container and refrigerate for up to one week or freeze for up to 3 months.

Ingredients

• 2 cup All-Purpose Flour (240g)
• 2 tsp Granulated Sugar
• 1 tsp Baking Powder
• 0.75 tsp Fine Sea Salt (For the dough)
• 0.5 cup Unsalted Butter (113g, cold and cut into small cubes)
• 4 tbsp Whole Milk (60ml, very cold)
• 1 tsp Flaky Sea Salt (For sprinkling)

Instructions

1. 1

   Prepare the Dough

   • In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Pulse 2-3 times to combine.
   • Add the cold, cubed butter to the flour mixture. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • With the processor on low, slowly drizzle in the cold milk. Process just until the dough begins to clump together. Do not overmix.
2. 2

   Chill the Dough

   • Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk. Avoid kneading.
   • Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This step is crucial for flaky crackers.
3. 3

   Preheat and Prepare

   • Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C).
   • Line two large baking sheets with parchment paper.
4. 4

   Roll and Cut Crackers

   • Lightly flour a work surface and a rolling pin. Unwrap the chilled dough and roll it out as thinly as possible, aiming for about 1/16-inch thickness. Work quickly to keep the dough cold.
   • Using a 1.5-inch round cookie cutter or a sharp knife, cut out the crackers. Arrange them about 1/2-inch apart on the prepared baking sheets.
   • Gather and re-roll the scraps once to cut more crackers.
   • Using a fork or a skewer, prick each cracker 2-3 times in the center. This prevents them from puffing up into bubbles while baking.
5. 5

   Bake the Crackers

   • Bake for 12-15 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.
   • The crackers are done when they are firm to the touch and golden brown around the edges. Watch them carefully in the last few minutes as they can burn quickly.
6. 6

   Finish and Cool

   • Immediately after removing the crackers from the oven, brush them lightly with the melted butter.
   • Sprinkle evenly with the flaky sea salt.
   • Let the crackers cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will become crispier as they cool.