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.
Enjoy!
No comments:
Post a Comment