"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked Potato Soup Recipe

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This recipe for Baked Potato Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Danielle Rose Harris
Added: Sunday, July 3, 2005

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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