I just made this for lunch today and forgot how great it is!
Baked Potato Soup
From: the IFRBC Recipes to Enjoy(Sandy Kivett's recipe)
Ingredients:
2 cups chicken broth
2 cups milk
4 T. butter
1/4 cup flour
3 bay leaves (I've left these out before)
1/4 tsp. pepper
salt to taste
1 lg Idaho potato, peeled and finely diced (sometimes I add more)
Topping:
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup green onion, chopped
1/2 cup bacon, fresh, cooked, crumbled
Directions:
Makes 4 cups. 2-4 servings.
1. Heat broth and milk in saucepan to almost boiling. Remove from heat and set aside. Reduce heat to low.
2. In large soup pot, melt butter.
3. Add flour, stirring constantly for 3 minutes making a roux.
4. Gradualy add milk mixture to roux, pouring in a steady stream while stirring vigorously to blend and eliminate lumps.
5. Add bay leaves and pepper.
6. Add diced potato and salt.
7. Continue to simmer over low heat 15-20 minutes.
8. Lightly mash potatoes in soup and stir to blend well. Pour soup into oven proof crocks and top with toppings.
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