Sunday, January 9, 2011

Potato Soup


I've been trying to expand my dinner repertoire lately. 
In honor of the cold and snow that we are currently enjoying dealing with 
here is a new recipe we tried (and liked!) for potato soup.

Baked Potato Soup
6 large baked potatoes--diced (uncooked, peeled or unpeeled)
1/2 c. instant mashed potatoes
4 c. chicken broth
1 c. butter
1 c. flour
6 c. milk
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. sugar

Combine boiling water with instant potatoes.
Make white sauce with butter, flour, milk, and salt.
Add sauce to broth with a whisk.
Bring to a simmer, add seasonings and diced potatoes.
Stir occasionally.

When potatoes are soft, serve with you choice of toppings:
chives
bacon
cheese
sour cream

Variations:  I like my soup thick and chunky, so I HALVED the butter, flour, milk, and salt mixture to get the consistency that you see above.  
My husband said the only thing that would have made it better would've been CLAMS. 

3 comments:

  1. Yum! This looks fabulous, especially on a day like today! My hubby likes his thick too. I'll take your advice and try your variation the next time I make it.

    ReplyDelete
  2. I think clams would be a good choice too.

    word verification: fiesca: it that a fiesta that turns into a fiasco??!

    Talk to you later.

    ReplyDelete

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