Friday, October 3, 2008

Baked Potato Soup

This was really good but would be so much better when it's actually cold outside. I planned all my meals for this week thinking it would start to get cold, but we are still waiting here! I was surprised how little time this took, and if you keep the two canned ingredients + potatoes stocked it could be a good backup recipe. I served it with cooked broccoli which we ended up also throwing into the soup for more variety.

2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) evaporated milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)
I always add some dill, too...

MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

1 comment:

Tim and Jennifer said...

Ok, I never cook soups because I'm afraid I won't feel full after eating them. Did this really fill you up??