Tuesday, November 16, 2010

Baked Potato Soup

I decided to give this soup a try on a Friday night. We've had some unseasonably cool weather, and it makes me want to eat lots of soup!

I added a few ingredients (garlic powder and hot sauce) to flavor it up, but also forgot to add some ingredients at the end (sour cream & cheddar cheese - whoops!). The soup still turned out great, and we ate every last drop from the pot!

This soup came together really quickly, and would be a great dish to whip up after work. Most of the Potato Soup recipes I've tried have to simmer for a long time to get the potatoes at a falling apart consistency. By microwaving the potatoes, it creates that slow-simmered texture easily and very quickly!

The second time I made this, I did remember to put in the sour cream and cheese, and it was even better, but I don't think it was essential - the soup is pretty substantial without those extras.

Baked Potato Soup
recipe adapted from Our Family Eats

serves 4

4 medium potatoes
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth (I used homemade)
3 tablespoons flour
2 cups 1% milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon hot pepper sauce
1/4 cup light sour cream
3/4 cup cheddar cheese, shredded, divided
green onions or parsley, optional

Pierce potatoes with a fork.  Microwave for 12 minutes, or until tender.  Cut in half and set aside to cool.

Heat butter in a medium sauce pan over medium high heat.  Add onion and celery and cook 2-3 minutes, until soft.  Add broth.  Bring to a boil over high heat, reduce heat, and let simmer for at least 5 minutes. In a small bowl, combine flour and 1/2 cup milk by whisking. Add flour mixture to pan, and whisk until the soup thickens. Add remaining milk.  Bring to a boil for one minute, then turn heat down to medium-low to simmer. Add salt and pepper, garlic powder and hot sauce and give it a stir to combine.

Remove peel from potatoes using your hands.  Loosely dice, and add potatoes to soup.  Continue to simmer over low heat.

Once you're ready to eat, remove from heat and stir in sour cream and 1/4 cup cheddar cheese, taste, and reseason with salt and pepper. Scoop into bowls topped with remaining cheese, green onions or parsley.

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