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Baked Potato Soup




Source of Recipe


Hel


List of Ingredients




Baked Potato Soup


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. Sauté 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.

Serves 8