Today was the first day of my month long blogging through my Southern Living cookbook! I decided to make Baked Potato Soup- something very fitting for the cold day we had today! I can't complain though- we aren't getting the ton of snow many other states are getting this next couple of days!
As I was making this- I decided I was going to report that this soup wasn't what I thought it was going to be and that I would never make it again. But after my family had 3 bowls of it and said how much they loved it- I don't think I felt the same way!! It was thinner than I thought it was supposed to be so I added about 1 cup of shredded cheddar cheese plus it added some much needed flavor.
First, cook your potatoes and mash them
Second, melt 1/4 cup butter in your soup pot
Next, chop an onion and saute it in the butter for medium heat until tender
Then pour a 1/3 cup flour and stir it- I love how it tells you to stir til smooth. How are chunks of onion and flour going to be smooth??? Oh well, just give it a good stir!
Now, you are going to pour in your half-and-half, milk, salt and pepper. It's going to be nice and creamy!!
Now heat it til it's nice and hot and this is when I added the cheese for a little more flavor.
Now you pour it in a bowl and sprinkle the rest of the cheese you didn't add plus the chopped bacon!
V really LOVED this soup!!
Miss H decided that scooping up the soup with her cookies was just delicious!
Baked Potato Soup
5 large baking potatoes, baked
1/4 c. butter
1 medium onion, chopped
1/3 c. flour
1 quart half and half
3 c. milk
1 t. salt
1/4 t. ground white pepper
2 c. cheddar cheese, shredded
8 bacon slices, cooked and crumbled
Peel potatoes, and coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low hear until thoroughly heated. Top each serving evenly with cheese and bacon.
Enjoy!!
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