Soup, oops

I made my own potato soup recipe for dinner tonight, and boy did I have trouble with it. I’m guessing you guys had some trouble too, but no one told me of it. I completely forgot to list the flour in the ingredients, and I never told when to add the potatoes to the soup. I’d think that would make it rather hard to get potato soup, you know, not putting potato IN the soup. 😉

So here’s the original recipe with the corrections italicized.

Baked Potato Soup

  • 2 baking potatoes
  • 6 strips of bacon
  • 1 small leak or yellow onion finely chopped (which ever your family will like best)
  • 1 clove garlic
  • 1/4 cup of flour
  • 1 1/2 cups milk
  • 1 1/2 cups chicken broth (or water and chicken base)
  • 3/4 cup grated cheese (we used co-jack, but cheddar would be good too)
  • 1/2 t salt (optional depending on your stock)
  • 1/4 t black pepper
  • 1/2 plain yogurt

Preheat over to 350; scrub and prick potatoes with a fork. Bake for 1 1/2 hours. Remove from oven and allow to cool. (Or bake them however you normally would…)

In a stockpot, cook the bacon until crisp and remove to cool. While the bacon is cooking, stir together milk and broth and peel and smash or dice the potatoes. And leek or onion and garlic to the fat in the pan and cook until just beginning to brown. Stir in the flour and cook for about a minute; then slowly add the milk/broth mixture, stirring with a whisk to prevent lumps. Cook this over medium heat until it thickens. Then add the potato and heat through. Next, stir in salt, pepper, and 1/2 cup of the cheese until the cheese is completely melted. Remove from heat.

Stir in the yogurt and reheat over low just until heated through. Do not boil or over heat. Ladle into bowls and top with crumbled bacon and grated cheese.

Hopefully this will produce a more reliable potato soup.

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