Tuesday, November 27, 2012
Baked Potato Soup
Baked Potato soup has been one of my favorite winter foods for so long now, I was surprised to discover I didn't already have the recipe posted here. I love that the potatoes in this soup are not watery at all; there are fluffy bites of baked potato in each bowl. If you have ever thought that you didn't like potato soup, this rich and creamy version just might change your mind.
I love the simplicity of this recipe. I tossed the potatoes in the oven in the morning while I was cleaning up breakfast. When they were fork tender from the oven, I just set the tray on the stove until they cooled. Then simply scoop them out, warm the milk, combine it all and bring to a very low simmer for about 10 minutes. The most important thing to remember with creamy soups is to AVOID BOILING your soup. Just stir frequently and allow it to combine and warm slowly.
Baked Potato Soup
recipe loosely adapted from For The Love of Cooking
Yield: 8-10 servings
5 lbs potatoes, this time I used red potatoes, but I have also used reds, whites, yellow and russets
3/4 cup all-purpose flour, or brown rice flour to make the soup gluten free
10 cups milk, plus more as needed
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1 1/2 cups sour cream
1/2 lb or 8 slices bacon, cooked and chopped
1/2 cup thinly sliced chives or green onions, I like to use both
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
Preheat the oven to 400 degrees. Pierce each potato with a fork and then place on a baking sheet. Bake for approximately 1 hour, until the potatoes are tender. Cool them completely. When the potatoes are cool, slice them in half and use a spoon to scoop out as much of the flesh as possible. You can also peel them fairly easily, but I'm usually not that motivated. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite size chunks.
In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to thoroughly combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 - 10 minutes, until the mixture thickens slightly. Add the potatoes, salt and pepper and turn the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook about 3 more minutes. Taste and adjust the salt and pepper to taste.
Serve immediately or transfer to a crockpot set to WARM. This will keep well at the lowest crockpot setting for up to 4 hours, stirring occasionally. Add milk if it is too thick before serving and heat just enough to make sure the soup is warm. Ladle soup into bowls and top with bacon, cheese, chives and sour cream. Enjoy!
CROCKPOT DIRECTIONS: (I recommend halving this recipe for the crockpot.) Bake the potatoes as directed above. Place the scooped out insides of the potatoes in the bottom of the crockpot and mash the potatoes a few times. Whisk together the flour, salt and pepper, along with 1 cup of milk, until smooth. Pour over the potatoes. Add the remaining milk, stir and cook on HIGH for 2 hours or on LOW for 4-5 hours. Stirring and scraping the sides once or twice after it begins to thicken. Once the soup has thickened, stir in the sour cream and serve immediately or set the crockpot to WARM and keep hot until ready to serve. Enjoy!
ONE YEAR AGO TODAY: Beautiful Whole Wheat Sandwich Bread