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Here's the simplest version...infinite possibilities... Baked Potato Soup


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Joined: Jul 17, 2006

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Posted to Thread #26997 at 12:11 am on Dec 1, 2014

You can get fancier and add sauteed onion/leek, celery, etc. if you have a mind to.

Baked Potato Soup

1 medium head garlic, 1/4" cut off top
6 lg. baking potatoes (3 pounds) rinsed and pierced once with a fork
4-1/2 cups chicken broth
1/4 tsp. freshly ground black pepper
Optional toppings:
crumbled bacon (real or otherwise); shredded cheddar (real or otherwise); lowfat sour cream;
minced scallions or green onions
SEE NOTE AT END

Heat oven to 400 degrees. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake 45 min. then remove garlic and cool while continuing to bake potatoes until tender (about 15 min. more). Unwrap garlic and squeeze pulp from bulbs into a 4-qt. pot. Peel half of the hot potatoes, add to garlic in pan and mash until nearly smooth. Gradually stir in broth and pepper. Simmer over medium heat until hot.
Meanwhile, cut remaining potatoes (with skin) into small dice. Stir into soup and cook until heated through. Offer optional toppings to pass around.

NOTE:
Since I like to do things quicker sometimes, I have made these changes with absolutely no change in flavor:
Place garlic in covered bowl and nuke in microwave for 4 min. Set aside to cool and nuke potatoes in microwave until tender. Then proceed with recipe.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!


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