December 05, 2011

Mmmm Mondays: Baked Potato Soup





I love baked potato soup and I have tried many recipes, but I always go back to this one.  It's super easy and tasty.  I wish I could remember what magazine I got this from, but I have no clue.  When I worked at Macys (2004...forever ago!), I was in the customer service department and I would get so bored at night.  They had stacks and stacks of old magazines sitting in there from a co-worker and I used to write down recipes out of them.  This is one of those.  I also found a great broccoli cheddar soup that tastes like Panera's.  I'll have to share that also!

Ingredients:
  • 1/4 cup butter (half of a stick)
  • 1/4 cup onion, chopped
  • 1/4 cup flour
  • 2 cups chicken stock (I find I use a bit more...it gets very thick)
  • 12 oz. can of evaporated milk (I like the skim version...any will do)
  • 2-3 large potatoes baked (leftover mashed potatoes work also, about 2-3 cups)
  • Toppings (all optional): bacon, chives, cheese, crackers
  1. I always pop the potatoes in the microwave on the potato setting (8-10 minutes) earlier in the day.  Just make sure they have cooled a bit before you start making this.  Chopping the hot potatoes is not fun!
  2. In a pot, melt butter over medium heat. 
  3. Add onion and cook for 1-2 minutes until soft.  Stir in flour and cook 1 minute.
  4. Gradually add milk and broth.  I like to add the milk first.  Turn heat down to low until potatoes are added.
  5. Scoop pulp from one potato and mash with a fork.  Add to soup pot.  Chop the rest of the potatoes, with or without the skin, and add to soup. 
  6. Cook over medium until the soup comes to just a boil.  Season with s&p.
I love my soup "loaded", so I add bacon, chives, cheese and a bit of sour cream or greek yogurt.

Enjoy!  Make this with some grilled sandwiches and you have an amazing dinner in less than 20 minutes!

What's your favorite soup? 


SHARE THIS POST - {PINTEREST}
Related Posts Plugin for WordPress, Blogger...
 
SITE DESIGN BY DESIGNER BLOGS