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SOUP, BAKED POTATO

Source of Recipe

Montreal Gazette


Recipe Introduction

Serves 8

List of Ingredients

3 to 4 medium baking potatoes, 2 pounds, skin on, well washed
1 small shallot, peeled and diced very finely
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
4 cups vegetable stock
1 cup 10 percent cream
3/4 cup 2% milk
2 tablespoons all-purpose flour
4 ounces grated cheddar cheese
3 tablespoons sour cream
3 to 4 large green onions, thinly sliced




Recipe

Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes
in a 350-degree F. Oven. Set aside until cool enough to handle and cut
into 1-inch cubes. Saute the shallot, salt and pepper in olive oil for
5 to 8 minutes over medium heat. Add the stock, cover and bring to a
boil. Reduce the heat and simmer, covered, on medium-low heat for 10
minutes. Add the baked potatoes and simmer for another 10 minutes. In
a bowl, whisk together the cream, milk and flour. Add this mixture to
the soup, stirring as you pour it in. Bring soup back to a boil and
simmer for 3 to 4 minutes. Garnish each bowl of soup with grated
cheese, sour cream and sliced green onion, or any other potato toppings
that you enjoy.