Tuesday, February 7

Baked Potato Soup

On Sunday Kiah and I had our friends over for a Super Bowl party. We had so much food and so many great friends in and out of the house all night. Besides the extremely awesome Dance Central showdown after the game, my favorite part of the day was this baked potato soup I adapted from Skinny Taste. I will not eat a potato soup from a can or a restaurant, but this homemade stuff was so good. Here's the recipe, but there's no exact science. As with all things (especially cooking), it's most important that you follow your heart.

Soup Ingredients
A bunch of russet potatoes, like enough to fill your pot halfway up.
About 2 cups of skim milk or whatever kind of milk you usually buy.
Some kind of broth - chicken, beef, whatever. I used Better Than Bouillon Vegetable Base.
A tablespoon or two of diced white or yellow Onions - from a spice jar or a fresh onion or whatever.
Garlic powder
Like 1/4 cup of flour

Green Onion
Cheddar Cheese

Coarsely chop up your potatoes and toss them in the oven on 350 for about half an hour or so. You don't want them too small because you're going to mash them a little later, and if they're too little they'll just disappear and you won't have any nice big chunks in your soup. You can peel them if you want.

While your potatoes are baking, chop your green onions and cook your bacon and crumble it. You can also mix up your broth. Make about 3 cups following the instructions on whatever broth thing you choose or you can be like me and just use a ton of it, damn the instructions.

Once the potatoes are baked or baked-ish, throw them in your pot. Mix a fourth of a cup of flour with some water and stir it so there are no chunks and add it to the pot. Add the milk and broth and garlic and onions to your taste and let the whole thing boil for 20-30 minutes. The broth should thicken up slowly.

When the soup starts turning thick and light brown, rough up your potatoes a little with a spoon or whatever. I have one of these and it's amazing for mixing and smashing. You're not making mashed potatoes here so they don't have to be totally mushed. You just want things slightly broken down and lumpy. Turn down the heat and let it sit a bit longer, like 10 minutes.

Serve with your favorite baked potato toppings: sour cream, green onions, shredded cheese. I even considered a spoon full of salsa, but ate it all too fast to try it.


M. said...

This looks so good. Going to bookmark!

Lynsey said...

I love Skinny Taste! I haven't tried this recipe yet, though. I love the Barbecoa Beef -- it's very similar to the Chipotle recipe.