Wednesday, December 21, 2011

Loaded Baked Potato Soup

More soup!

I. Love. Soup.

I. Love. Loaded. Baked. Potatoes.


This is the perfect soup.  Everything you love about baked potatoes, you can eat with a spoon.  Gracious, people.  Make this like, really soon.

It's quick.  All you do is...

Bake the potatoes

Peel them and roughly smash the potato pulp

Melt the butter

Whisk in the flour

Whisk in the milk and half-and-half

Let it thicken, then add the potatoes and the green onions

Simmer, then remove from the heat and add the toppings!  Sour cream and cheese, of course.

Eat it up, y'all.

Loaded Baked Potato Soup
Inspired by Southern Living

1 stick butter
2/3 cup flour
4 cups whole milk
2 cups half-and-half
5 large baking potatoes, baked, peeled, and pulp roughly smashed
1 bunch green onions, sliced
1 tsp salt
1 1/2 tsp pepper
2 cups shredded extra-sharp cheddar cheese
1 cup sour cream

In a soup pot over medium heat, melt the stick of butter.  Whisk in the flour.  Whisk in the milk and half-and-half slowly.  Bring to a slow simmer, stirring constantly.  Add the potatoes, green onions, salt and pepper.  Simmer for 8-10 minutes, stirring frequently.  Remove from the heat and add the cheese and sour cream.

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