Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

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.