Sunday, January 15, 2012

Baked Potato Soup

Baked Potato Soup
I can't believe I haven't posted this recipe yet.  It's a staple in my house, so I guess I just assumed I'd posted the recipe.  Here it is now.
I first tasted baked potato soup at a restaurant in Portland, Oregon.  It was the best soup I'd ever tasted, but at that point in my life, I wasn't much of a soup maker, so I didn't even consider that I could make something that delicious at home.
When I found Allrecipes.com, I decided to look for a baked potato soup, and I happened upon a recipe titled "Restaurant Quality Baked Potato Soup."  I made it, and that was that.  Surprisingly, it was the exact soup I remembered from Portland.  It was almost too easy, but I'll take easy.  I don't normally find exactly what I'm looking for.  I mean, who really ever does?
This soup is thick and creamy, very well seasoned, and sticks to your ribs.  The original recipe called for discarding the potato skins, but I like to put some chopped up skins in the bottom of my bowl.  Then when I stir in all the toppings, the skins get mixed in and give the already hearty soup even more heartiness and texture, not to mention more nutrition.  
So, the next time you're faced with a cold winter day and a hankering for some potato soup, try this recipe.  It will not disappoint you.


Baked Potato Soup
   Adapted from Allrecipes.com

Ingredients
  • 3 medium baking potatoes
  • 3 tablespoons butter
  • 1 cup chopped white onion
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 2 cups water
  • 1/4 cup cornstarch
  • 1 1/2 cups instant mashed potato flakes
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • 1 cup half-and-half
  • 1/2 cup shredded Cheddar cheese
  • 8 ounces bacon - cooked and crumbled (or a jar of bacon bits)
  • 2 green onions, chopped 

Instructions
1. Preheat oven to 400 degrees F. Bake potatoes for 1 hour, or until done. Set aside to cool.
2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Sprinkle onions with pepper, basil and thyme, and stir. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water, stirring constantly at first so as not to get lumps. Add salt,cornstarch and mashed potato flakes.  Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Remove the skin from the cooled potatoes, and set aside.  Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon, chopped potato skins, and chopped green onion.
Makes about 5 servings.


1 comment:

  1. Thank you for posting one without using cream of chicken/mushroom. I have only found ones that use these chemically filled soup bases. Cant wait to try!

    ReplyDelete

Hello! If your comment is more of a question about something you are cooking RIGHT NOW, please email me the question in addition to posting it here. I check my email more frequently than I check my blog comments. :)
mckellysu@gmail.com

01 09 10