member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Julia Roberts's Baked Potato Soup


    Source of Recipe


    CD Kitchen
    Julia Roberts's Baked Potato Soup



    6 boiling potatoes
    1/4 cup cooking oil
    3 cloves garlic, peeled
    1 chopped onion
    6 cups chicken stock or canned broth
    salt and pepper
    1 bunch chives, finely chopped
    ***Garnish***
    1/2 cup sour cream
    1/2 cup crumbled cooked bacon
    1 bunch chives, chopped



    Preheat your oven to 400F. Scrub the potatoes carefully with a brush to remove all dirt and pierce the skins in several places. Do not wrap them with foil, the skin should get crisp. Bake the potatoes for 1 hour or until soft.

    In a stockpot, heat the oil over medium high heat. Add the garlic and onion, and saute for a few minutes, until soft and translucent. Peel 3 potatoes but leave the other 3 unpeeled. Cut them all in half. Saute for about 3 minutes in hot oil. Add the stock, plus water if necessary so that the liquid covers the vegetables by 2 inches. Bring the stock to a boil over high heat. Turn the heat to medium-low and cook, uncovered for 35 minutes.

    Puree the soup in a blender. Don't use a food processor, it will make the texture gummy. Add salt and pepper to taste, being careful not to over season. Stir the finely chopped chives into the blended soup. Place the soup in bowls and garnish each serving with a dollop of sour cream. Scatter the crumbled bacon on top and finish with a sprinkling of chopped chives.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |