Hearty Baked Potato Soup

| Home | Bio | My Store | Links | Contacts | Menus | Chefs4Students.org

Hearty Baked Potato Soup

Ingredients:

3 large russet potatoes
1/2 stick butter
1 small yellow onion, diced
2 cloves garlic, minced
1/4 cup flour
1 stalk celery, sliced
2 cups low sodium chicken broth
1-1/2 cup heavy cream
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill, to taste

Preparation:

Preheat your oven to 325 degrees F.

Scrub your potatoes and pierce them with a fork several times. Place the potatoes on the center rack of your oven and bake through, about an hour or so. Let cool slightly.

NOTE: You could cheat and microwave the potatoes and be done in about 10 minutes, but I didn’t tell you that! J

In a heavy bottomed soup pot, cook the onions and garlic in the butter until soft but not browned. Add the flour to make a roux and cook for a few minutes, stirring often. Add the celery and gradually add in the broth and bring to a slow boil, whisking often. The broth should have thickened some.

Scoop the insides out of one of the potatoes and mash it pretty well with a fork and add it to the soup. Blend. Add the cream to the soup and blend well

Dice the remaining potatoes, skin and all, and the remaining skin and add it to the soup. Test the flavor and adjust to your liking with salt and Naughty Nelly's Deadly Twelve Pepper Blend or your favorite seasoning blend.

Chef’s Tip: This hearty soup can be enhanced by adding a couple tablespoons of butter at the end or some shredded cheese, diced ham, hot bacon bits, chives, Tabasco sauce, croutons or all of them!

Serves 4

Home of Chef David Nelson's Specialty Spice Blends and more!