Baked Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 large baked potatoes
3 tbsp. butter
1 1/2 cup onion, diced fine
3 cloves garlic, minced
1/2 cup celery, diced fine
3 T flour
2 cups chicken stock
1 can cream soup
4 cups milk
1/4 tsp. pepper
2 bacon strips, cooked and crumbled
1 cup sharp cheddar cheese, shredded
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Directions: |
Directions:Remove skin from the baked potatoes and chop into 1 inch cubes. In a large saucepan, heat butter over medium until melted and frothy. Add onions and cook for 2 minutes. Add celery and garlic to the saucepan and continue to "sweat" the vegetables for 3 minutes. Lower the heat slightly so the vegetables do not brown. Add flour to the pan and stir with a wooden spoon and cook for 2 minutes; make sure to scrape the spoon against the bottom and edges of the saucepan to pick up any of the mixture that might settle on the bottom of the pan. Slowly whisk in the stock until all is incorporated. Add diced potatoes and can of cream soup to the mixture, and stir occasionally. Cook soup over medium to low heat for about 20 minutes. If you prefer a smooth soup, puree the mixture using a food processor. Serve with a pinch of bacon and tablespoon of cheese. |
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Personal
Notes: |
Personal
Notes: When I make this I use a potato masher and break up the chunks somewhat rather than put in a blender. I also added the cheese and bacon to the entire batch of soup.
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