Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Julia Roberts's Baked Potato Soup




Source of Recipe


the web


List of Ingredients




For the soup:
6 boiling potatoes
1/4 cup of mild flavored cooking oil
3 cloves garlic, peeled
1 chopped onion
6 cups of chicken stock or canned broth
salt and pepper
1 bunch of chives, (1/4 cup) finely chopped For the garnish:
1/2 cup of sour cream
1/2 cup of crumbled cooked bacon, about 8 slices
1 bunch of chives, chopped, about 1/4 cup

Recipe



Preheat your oven to 400ºF. 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 sauté for a few minutes, until soft and translucent. Peel 3 potatoes but leave the other 3 unpeeled. Cut them all in half. Sauté 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. Serves 6