Thursday, December 3, 2009
Plain and Simple Baked Potato Soup
Like I said in a previous post, David isn't too terribly thrilled about my recipe experimentations. Therefore, I try to get as many experiments done while he is out of town.
While thumbing through the soup section of my recipe book I found this simple and easy recipe for potato soup. One of my favorite types of soup! If you were to ask me where I got this recipe I would have to say that I have absolutely no idea. There were no notations and it was simply typed up on a sheet of paper. I have a feeling it was just one I found in one of my mom's many recipe folders. I modified it to fit the amount of ingredients I either had or wanted to use-my changes are in red. Feel free to experiment either way. Regardless, here it is (unfortunately I didn't not take a picture). Quite tasty!
Baked Potato Soup
4 medium baking potatoes
3 slices of bacon (3 slices)
1/2 cup celery (3/4 cup)
3/4 cup green onion thinly sliced (white onion, chopped)
1 can (14 oz) chicken broth
1 1/2 cups of milk
1 clove of garlic, chopped (3 cloves, minced) ***I "heart" garlic
1/2 tsp salt
1/4 tsp pepper
1 cup light sour cream (1/2 cup half and half, 1/2 cup cream cheese)
2 oz. (1/2 cup) shredded cheddar cheese
Remove skins from potatoes. Coarsely chop potatoes.
In 4 qt. sauce pan, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain. Crumble and set aside. Discard all but 1/2 tsp of bacon drippings from pan.
Meanwhile, chop celery. Thinly slice onions. Add chicken broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Stir in sour cream and reserved bacon. Heat for 5 more minutes. Ladle soup into four bowls and sprinkle with cheese.