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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
3 garlic cloves, minced
1 onion, chopped
2 carrots, peeled and chopped
1 bay leaf
2 tsp. dried thyme
1 49 oz. can low-sodium chicken broth
5 large baked potatoes, inside scooped from skin and smashed
1 c. heavy whipping cream
salt and pepper
Directions:
Directions:
In a large saucepan, over medium heat, warm the olive oil to coat the bottom of the pan. Add the garlic, onion, carrots, bay leaf, and thyme. Sauté and stir frequently until the vegetables are softened, about 10 minutes. Add the broth and let simmer, uncovered, for 30 minutes. The vegetables should be tender. Discard the bay leaf. Add the smashed potatoes and simmer for 10 minutes to allow potatoes to blend well. Stir in the cream and season with salt and pepper.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Soup can be topped with green onions, sour cream, cheddar cheese or crumbled bacon pieces.

 

 

 

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