Baked Potato Soup
I love a good baked potato soup. I had never made it before although I figured it really couldn’t be that difficult. But the other night after dinner I had 3 little and 1 big leftover baked potatoes. We don’t eat a lot of hash browns or breakfast potatoes so I started dwelling on what I was going to do with them.
As a general rule, baked potato soup can’t be that hard to make. It has a cream and roux base and usually includes bacon and sometimes cheese. I skipped the bacon because I didn’t feel like dealing with an entire frozen packet. And once I skipped the bacon, I figured I would jut lighten it up a little with stock, adding cream at the end.
3 small and 1 large baked potatoes (you can really use whatever you have leftover, or bake a coupe extra)
1 small onion
2 garlic cloves crushed
2 cups vegetable stock
1/2 cup milk or cream
Adobo, thyme, oregano to taste
1. Heat olive oil in medium saucepan
2. Dice onion and toss in pot
3. Cook onion for 2-3 minutes
4. Meanwhile, peel and cube potatoes
5. Toss potatoes into pot and stir
6. Slowly add vegetable stock
7. Use potato masher to mash potatoes a little bit
8. Add remaining stock and crushed garlic
9. Being to a boil and simmer 15 mins
10. Add in seasoning to taste
11. Add cream
12. Mix thoroughly and cook for additional 5-10 mins
This soup was very hearty and filling. It tasted like a baked potato soup should, without the weightiness of the cream based roux. I would definitely encourage everyone to use their extra potatoes like this.