Thursday, July 2, 2009

Baked Potato Soup


The boys watched Ratatouille on the way home from Florida, so Ben started asking me to make potato soup and eclairs. The French version of potato soup is not like our baked potato version, but we like this better. I hadn't made it in a long time, but it was sooo good - and even Ben ate it!

I found the recipe on the Cooking Light board originally, but it's from a restaurant called California Dreaming.

Baked Potato Soup

1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock or broth
2 medium potatoes -- peeled and cubed
1 teaspoon basil, fresh, or 1/3 t. dried
1/2 teaspoon pepper
1 cup heavy cream or half and half
1 cup sour cream
8 strips bacon -- chopped
fresh chives or green onions -- chopped
cheddar cheese -- grated

Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving 1 - 2 tablespoons rendered fat in the pan.

Add onions and celery and saute until tender. Add flour and mix well. Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.

Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes). Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.

Garnish each portion of soup with the bacon, chives, and cheese.

9 comments:

Alison... said...

I can't think of anything better on a chill rainy day and we've had many of those up here in New England lately.

Stephanie Carnes said...

Yes! It's perfect for rainy weather.

Anonymous said...

This soup was fantastic. I was wondering if I did something wrong when I made it b/c it had a paste thickness. Any suggestions on what to do to make not so thick. I even added an extra cup of chicken broth.

I wasn't sure how to publish my comment so i did it Anonymous...Cricket

Stephanie Carnes said...

Hi, Cricket! I'm glad you tried the soup. I've had the leftovers thicken, but if yours was overly thick from the beginning, it may be the starch level of your potatoes (you never khow long they've been sitting at the grocery store, and they turn to starch as they age).

If you have any leftovers, I would try adding milk to it when you reheat it to make it more soup-y. Thanks for commenting; I love that!

Jen said...

Making this tonight to bring to the preschool for tomorrow's birthday luncheon....smells yummy!

Stephanie Carnes said...

Thanks, Jen - I hope you like it!

Jen said...

Stephanie...yummy!! This soup was very tasty... I modified it a bit...I added more potatoes therefore needed to add more chicken stock and I left out the basil...didn't have any actually and I used the half & half instead of the cream. Made a full crockpot for today's luncheon and it was all gone. Everyone wants the recipe..Will definitely make again..thanks for sharing!

Stephanie Carnes said...

Jen, I'm glad you liked it - this is certainly soup weather!

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