Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Soups: Baked Potato Soup Base




Source of Recipe


The Tightwad Times


List of Ingredients




1 medium onion, chopped fine
2-4 tablespoons butter or olive oil or combination
10 baked potatoes, chopped coarsely
1 quart chicken stock
1/2 gallon milk, any


Recipe



Some people do not like potato soup once it has been frozen, so try it
with one batch before you freeze lots. You can make this recipe as low
fat as you want and as thick or thin as you like. The ingredients are
yours to play with. The key to its flavor: don't peel the potatoes. This
is very plain, you may add all kinds of flavoring when you reheat.
Sauté onion in butter or olive oil. Put onion and potatoes in food
processor or blender. Add chicken stock. Pulse on and off. Add milk and
process until desired smoothness. I like it slightly lumpy myself. You
might find it easier to blend ingredients while cool and then reheat.
Freeze at this point. Suggested garnishes: chopped green or red onion,
bacon bits, grated cheeses (cheddar, roquefort, or queso anejo), red
pepper flakes, tabasco, sour cream, virtually anything your heart
desires.