Potatoes are one of the staples of my life. When I was in college, I think I ate at least one baked potato each day. They’re inexpensive, hearty, warm, and delicious, and I never get tired of eating them.
So I was really enthused about the idea of a baked potato soup. This one is every bit as hearty as it’s namesake, and it’s just as incredible. One recipe make between 8-10 servings, which is a good thing because this stuff just gets better. Leftovers are AMAZING!
In a large stock pot or Dutch oven over low heat, melt
½ cup butter
Then add
1 small onion diced Increase heat to medium, and sauté until transparent.
Whisk in the following, and cook until bubbly.
½ cup butter
½ cup flour
Add
5 cups milk
Then increase heat to medium-high, and continue to whisk until all the butter and flour are dissolved.
Mix in
4 russet potatoes, peeled and cubed (1 cm squares)
4 green onions, sliced
Stirring constantly with a wooden spoon, bring mixture to a boil.
Cover, and reduce heat as low as you can while still maintaining a boil. Simmer for 20-25 minutes, stirring occasionally, until potatoes are tender.
Remove from heat, and stir in
1 cup cream or half and half
Season with salt and pepper to taste.
Serve garnished with sour cream, cheese, bacon and chives.
Yep, this is happening!