Potato Soup Recipe
I got this recipe from on online community I belong to- a woman named Mimi posts recipes complete with step-by-step pics and ratings in her journal there. I did not copy and host the pics; but the step-by-step directions really are sufficient. I did not follow her oil/salt directions for baking the pots. I just forked them a couple times and put 'em in. All further commentary is hers:
Baked Potato Soup
First try. Requested by Genny
*** As I was cooking I altered the recipe to make it slightly healthier. I will mark the items I changed. Note to Genny : Jon is a food snob and he had 4 bowls of this soup. He said it was the best soup he had in a long time and I make pretty good soups (chili, leek and chowder and more). I highly recommend this recipe.
BTW, I have made normal potato soup and you can tell the difference if you use baked pots
1. Ingredients:
- 1 stick of butter (***original recipe called for 2/3 c, which is more than a stick.)
- 2/3 flour (sifted)
- 6 c of milk (recipe called for 7, but I like creamier and thicker)
- 4 normal potatoes or 2 huge baked potatoes ( I prefer Idaho baked pots)
- 4 green onions
- 2 c of cheddar cheese (the recipe called for 1 ¼ c but I like cheese and always add more-no regrets)
- 1 c sour cream
- 8-10 bacon strips (recipe called for 10-12)
- ¾ tsp salt
- ½ tsp pepper
- I added crushed red pepper, which Jon loooved
2.
Wash the potatoes.
3.
And wrap them in foil. Before I do that I cut into the potato and pour olive oil over it and add a little salt. Rock salt is my favorite for baked potatoes. Stick in the oven (at 420) for 40-46 min. They need to be soft. I peel them after baking but you can peel them before you stick’em in the oven.
4.
Melt the butter and add sifted flour. Stir ferociously. Sifting is always better to avoid clumps. Bring it to a boil to thicken. Hint: Have the milk ready (at least 1-2 c) to get it creamy again once it thickens and gets too stiff.
5.
Brown the bacon. Get it dark enough so it’s easy to crumble later.
6.
So, I added 1-2 cups of milk and then added the peeled baked potato. It is easier to mash the potato. If it is too runny I have a hard time. Genny wanted a chunky potato soup so I didn’t mash them a lot and let them fall apart while stirring.
7.
Add all the other ingredients. Bacon, sour cream, green onions, salt, pepper, more milk, and cheese.
8.
This is the soup. It looks pretty runny in the picture but it was very thick and chunky. It had a very fluffy feeling (the whipped butter and flour) and was not too heavy in flavor. It was just divine.
*Add the crushed pepper as deco.
Baked Potato Soup
First try. Requested by Genny
*** As I was cooking I altered the recipe to make it slightly healthier. I will mark the items I changed. Note to Genny : Jon is a food snob and he had 4 bowls of this soup. He said it was the best soup he had in a long time and I make pretty good soups (chili, leek and chowder and more). I highly recommend this recipe.
BTW, I have made normal potato soup and you can tell the difference if you use baked pots
1. Ingredients:
- 1 stick of butter (***original recipe called for 2/3 c, which is more than a stick.)
- 2/3 flour (sifted)
- 6 c of milk (recipe called for 7, but I like creamier and thicker)
- 4 normal potatoes or 2 huge baked potatoes ( I prefer Idaho baked pots)
- 4 green onions
- 2 c of cheddar cheese (the recipe called for 1 ¼ c but I like cheese and always add more-no regrets)
- 1 c sour cream
- 8-10 bacon strips (recipe called for 10-12)
- ¾ tsp salt
- ½ tsp pepper
- I added crushed red pepper, which Jon loooved
2.
Wash the potatoes.
3.
And wrap them in foil. Before I do that I cut into the potato and pour olive oil over it and add a little salt. Rock salt is my favorite for baked potatoes. Stick in the oven (at 420) for 40-46 min. They need to be soft. I peel them after baking but you can peel them before you stick’em in the oven.
4.
Melt the butter and add sifted flour. Stir ferociously. Sifting is always better to avoid clumps. Bring it to a boil to thicken. Hint: Have the milk ready (at least 1-2 c) to get it creamy again once it thickens and gets too stiff.
5.
Brown the bacon. Get it dark enough so it’s easy to crumble later.
6.
So, I added 1-2 cups of milk and then added the peeled baked potato. It is easier to mash the potato. If it is too runny I have a hard time. Genny wanted a chunky potato soup so I didn’t mash them a lot and let them fall apart while stirring.
7.
Add all the other ingredients. Bacon, sour cream, green onions, salt, pepper, more milk, and cheese.
8.
This is the soup. It looks pretty runny in the picture but it was very thick and chunky. It had a very fluffy feeling (the whipped butter and flour) and was not too heavy in flavor. It was just divine.
*Add the crushed pepper as deco.