Tuesday, February 7, 2012

Recipe of the week: Baked Potato Soup

I've seen lots of potato soup recipes over the years, I've been making this for quite a while.  I think I started out with a recipe a long time ago and just kept changing it.  I used to use chicken broth but I don't anymore for the vegetarians in my house.  I also don't use any flour in it either so it's gluten free.  If your comes out too thick you can add a little more vegetable broth or milk.  It shouldn't be too thin as long as you leave the potatoes a little chunky.  Let me know what you think.  A Votre Sante!

Baked Potato Soup

8-10 medium russet potatoes baked and cooled
3 Tbsp butter
1/2 large brown or white onion diced
2 gloves chopped garlic
1 tsp salt
1/2 tsp pepper
1/2 tsp dried parsley
4 green onions chopped
3 cups vegetable broth
2 cups low fat milk
1 cup shredded cheese
1 cup light sour cream

Bake the potatoes at 375 degrees for about an hour, remove from oven and let them cool.  Peel half of the potatoes and chop.  Leave the skins on the other half and chop .  In a large pot melt the butter, saute the brown or white onion and garlic.  Add the chopped potatoes and vegetable broth, salt, pepper and parsley.  Cook on low for about 15 minutes.  Add the 2 cups of milk and 2 chopped green onions.  If you have an immersion blender, use that to make the soup somewhat smooth, other wise you can use a regular blender.  Scoop the soup into the blender in a couple of small batches and blend on the chop setting, you don't want mashed potatoes.  Return to the stove and simmer for another 10 minutes, stirring often so it doesn't scorch. Taste and add more salt and pepper if you need to.  Turn the heat off and add the cheese and sour cream.  Serve with the remaining green onions, more cheese and sour cream if you like.  Enjoy!  (You can always add bacon or bacon bits).