Saturday, November 7, 2009

Soup For Dinner--Baked Potato Soup

This is a family favorite. It is true comfort food. There is not much healthy about this soup but it sure does taste good on a cold winter afternoon. Just to be clear, there are no baked potatoes in this it simply tastes like a baked potato with all the toppings. My sister-in-law Teri made this for us when visiting one year. I have been messing with the recipe every since. Since I didn't write it down and can't quite resist tweaking the recipe it has probably changed a bit since she made it but here is the recipe as I make it.

Baked Potato Soup
  • 2 pounds potatoes (I don't care what kind, in fact I often mix types)
  • 1 large onion
  • 2 stalks celery
  • 3 cloves garlic
  • 1 box chicken stock (or vegetable stock if you are going veggie)
  • water
  • 1 cup milk
  • 1 bay leaf
  • bacon I use half a package but you can use less or more depending on how much you like bacon. Can even omit if you are doing vegetarian
  • cheddar cheese
  • sour cream
  • Green onions or chives

Dice bacon and fry it until crispy in a big soup pan. Remove bacon and let drain on a paper towel and pour out most of the bacon grease leaving only a tablespoon or so, if you are going veggie skip the bacon and just use olive oil instead. Finely chop celery and onion and cook over low heat in the bacon grease until tender and transparent. Add in diced garlic and cook a few minutes more. Add in peeled, diced potatoes, bay leaf, stock and enough water to cover the potatoes. Simmer until the potatoes are cooked. If you like it rustic just stir it a bit to to make the potatoes fall apart some. If you like it smooth, fish out the bay leaf and run the soup through a blender or use an immersion blender, remember fish out the bay leaf BEFORE running it through a blender. Add the milk and cook about 15 minutes or until thick. When serving top each bowl with cheddar, sour cream, bacon, and chives.

We had this on the last day of fall break except I stirred in a bunch of cheddar right at the end to make Potato Cheddar Soup. Everyone but Alonzo was happy. Alonzo hates potatoes (unless they are french fries) and this soup is loaded with potatoes. I served it with fresh corn muffins. Alonzo was somewhat pacified by the hot corn muffins with butter and honey.

Disclaimer: I am very much a cook that doesn't measure so these are approximations. I also sometimes change things like half and half instead of milk or more milk if I think it is too thick. If you are the kind that measures everything there are loads of good potato soup recipes out there on the internet. If you aren't sure which one to choose go with a site that allows reviews of the recipe and comments then pick a recipe with good reviews and make sure to read over the comments. Happy cooking.

1 comment:

Monica said...

i make this, too. but simplified a little compared to yours. kids and ed (and me) love, love, love it!!! :o)