Baked Potato Soup |
Garnish your soup with potato toppings like sour cream, sliced green onion and grated cheddar cheese.
Ingredients
Yield: Serves 8.
- 3–4 medium baking potatoes (2 lb | 1 kg), skin on, well washed
- 1 small shallot, peeled and diced very finely
- 1 tsp | 5 mL salt
- 1/4 tsp | 1 mL black pepper
- 1 Tbsp | 15 mL olive oil
- 4 cups | 1 L vegetable stock
- 1 cup | 250 mL half-and-half
- 3/4 cup | 175 mL 2% milk
- 2 Tbsp | 30 mL all-purpose flour
- 4 oz | 125 mL grated cheddar cheese
- 3 Tbsp | 45 mL light sour cream
- 3–4 large green onions (scallions), thinly sliced
Directions
1. Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f (180°c) oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch (2.5 cm) cubes.
2. Sauté the shallot, salt and pepper in olive oil for 5 to 8 minutes over medium heat. Add the stock, cover and bring to a boil. Reduce the heat and simmer, covered, on medium-low for 10 minutes. Add the baked potatoes and simmer for another 10 minutes.
3. In a bowl, whisk together the half-and-half, milk and flour. Add this mixture to the soup, stirring as you pour it in. Bring soup back to a boil and allow to simmer for 3 to 4 minutes.
Per Serving:
- 237 Calories
- 11 g Fat (41.5% calories from fat)
- 9 g Protein
- 27 g Carbohydrate
- 2 g Dietary Fiber
- 28 mg Cholesterol
- 1130 mg Sodium
Excerpted with permission from Soup: A Kosher Collection, Whitecap Books September 2011 by Pam Reiss.
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Jim Switzer | November 16, 2011 at 1:22 pm - §
It took THREE pages to print this recipe.!!