Sunday, January 20, 2008

Baked Potato Soup

Given that it is absolutely freezing here, Ben and I decided that soup would be a nice way to warm up. Before going grocery shopping - and choosing the absolute worst time to do so, when everyone else was shopping for their Packer parties - I thumbed through my stack of recipes to try and opted for a baked potato one that appeared in the Journal Sentinel sometime after we moved here. It was so good (and easy), I thought I'd share it.

Baked Potato Soup
1/4 cup butter
1 cup chopped celery
1 1/2 cups chopped onion
1/4 cup flour
1 quart milk
1/4 cup chopped parsley
1 tablespoon chicken base
1/2 tablespoon salt
1 teaspoon pepper
4 large baked potatoes, cooled
1 cup shredded cheddar cheese

In large saucepan over medium-low heat, melt butter. Add celery and onion and saute until soft. Add flour and cook 5-7 minutes, stirring regularly. Add milk, parsley, chicken base, salt, and pepper. Simmer until mixture is thickened, 15-20 minutes or until it reaches the consistency of a thick gravy. Remove peel from cooked potatoes and cube. Add to soup and heat through, but do not let mixture boil. Remove from heat and stir in cheese. Serve immediately.


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