Baked Potato Soup

 

This is one of my favorite soups ever. I have three or four potato soup recipes I make but this is the one that started my love affair with them. It is very simple, inexpensive and doesn’t take much hands on time. The bulk of the cooking time is spent baking the potatoes.

Ingredients:

• 6-8 regular sized starchy potatoes or 3-4 of the baking size
• 1 onion, chopped
• 4 Tablespoons of butter or margarine
• 4 Tablespoons of flour
• 3 cups whole milk
• 2 cups chicken broth
• salt and pepper to taste
• Toppings of choice. I usually add sour cream and shredded cheese.

Directions:

Bake potatoes until done, set aside to cool. In a dutch oven melt the butter over medium low heat. Add onions and cook until tender. Whisk in flour, cooking until a light golden color and the raw flour smell is gone. That usually takes about a minute. Add the milk, whisking constantly to help prevent lumps. Add the chicken broth. Cook for about twenty minutes.

Peel the potatoes and cut into bite sized chunks. Add the potatoes to the pot and cook until soup is heated thoroughly. Season to taste and thicken if desired by mashing some of the potato chunks.  Top individual servings with the extras of choice, serve with rolls or a sandwich.

Linked to the Ultimate Recipe Swap at Life as Mom