Saturday, February 26, 2011

Baked Potato Soup

This is a recipe from my friend Erin.  I tweaked it by adding more cheese and milk, that's a shocker, Right?  Hey, it's low-fat milk and it makes enough for several people.
Difficult to see white soup in a white bowl, Huh?
  • 4 large baked potatoes
  • ¾ C. flour
  • ½ gallon of low-fat milk (8 C.)
  • 2 C. shredded cheddar cheese
  • 1 C. sour cream
  • ¾ C. chopped green onions
  • 6 bacon slices, cooked and crumbled
  • 1 small chopped onion
  • 3 cloves of minced garlic
  • ½ stick of butter (4 T.)
  • 1 T. kosher salt
  • 1 T. Tony Chachere’s Creole Seasoning
  • Fresh chives
  1. Peel and coarsely mash the baked potatoes
  2. Melt butter in large pot, add onions and cook until clear, about 10 minutes  
  3. Add garlic for an additional minute
  4. Whisk in flour and then gradually add milk while continuing to whisk
  5. Cook over medium heat for 8 to 10 minutes or until thick and bubbly
  6. Stir in mashed potatoes, most of the cheese, salt, Creole seasoning, sour cream, green onions, and bacon
  7. Cook over low heat for 15 minutes
  8. Top with more cheese and chives to serve
Tips and Tricks:
  • The best way to bake potatoes is without foil in a 450 degree oven.  Depending on size, they usually take about 1 hour and 15 minutes.
  • I’ve tried making this recipe with Colby, mild cheddar, and sharp cheddar cheese.  Sharp cheddar is my favorite, but use what you like.
  • I like to add chives when serving.  Chives are NOT green onions.  They are milder and thinner than green onions.  Chop the green onions to cook in the soup and the chives to serve ON the soup.   You can find them by the fresh herbs in the produce section.

No comments:

Post a Comment