Here is a Baked Potato Soup. If you know me at all, I'm not a big soup fan. It just reminds me too much of. . .well, I won't get into it. But one day at Red Robins (of all places) I decided to order the Baked Potato Soup. I loved it. At a local bar and grill I ordered the same thing. . .loved it. So, then I decided I needed to find a recipe that I loved. . .and that was close to these ones that I loved so much!
This is what I came up with. . .it's based on a Best of Bridge recipe, I think. . .but that was so long ago, that it has been changed somewhat by my own tastes!
Here is my recipe:
4-8 large potatoes--depending on how many extras you have. . .what do you do with one potato in the pantry?
1/2 c. celery, diced. Only, we don't like celery, so I add it if I have it. I do always add 1/2 cup of carrots and corn.
1/2 c. onion, diced
1-1/2 or 2 c. water
4 chicken boullion cubes (or left over packets from those noodle soups)
1/2 t. salt
2 c. milk (or more, depending on how thin or thick you like your soup)
1 T. flour
2 c. sour cream
parsley or green onions
other baked potato toppings
*Peel potatoes, dice potatoes and put them in a large pot. Add other vegetables, onion, water, boullion cubes and salt. Cover and cook until vegetables are tender (about 20 minutes).
*Remove from stove and mix with an electric mixer until the mixture is a smooth paste. Or--the way I prefer it--use a potato masher in the pan until it is a bit chunky. Add 1 cup of milk and heat again. In a medium bowl, blend he sour cream with the flour. Stir in 1 cup of milk. Slowly add this too the soup mixture a bit at a time. Heat and stir until thickened. If it is too thick for your liking, add a bit more milk. Also, if you are a spices-kind-of-person, you can add more salt, pepper, parsley--whatever you want or whatever might make you happy at this point.
Serve. . .Top with your typical baked potato toppings. For us, we like cheese, sour cream, green onions, bacon, peppers. . .) Serve with garlic bread or a salad. This serves about 6.
I often double the recipe so I have a meal or two for the freezer. I thaw it in the fridge and then heat it up for a quick supper. Because of the sour cream and milk in it, when you are warming it up, be sure to stir it well and often and have milk handy to thin it and make the texture all good again!
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