Thursday, April 7, 2011

Potato soup

 I loved the potato soup from Panera Bread in Arkansas. They don't have one of those here abouts. So I went poking around the internet and found two recipes that looked good. I liked a little bit about both so I combined. It was yummy-licious.

Potato Soup
Two baked potatoes. I nuked mine in the microwave.
Six russet potatoes. Mine were kind of small so I used six
Half a brick of cream cheese
One cup sour cream
Three cups of milk
Three cups of chicken stock. I've been making my own stock with a lot less salt
Half an onion, chopped small
Half a stick of butter
Three tablespoons of flour
Bacon bits or four slices of bacon cooked and crumbled
Grated cheddar cheese
Handful of chopped green onions

In a large stock pot melt butter over medium low heat. Add onions and cook until onions start to go translucent. Add the flour and stir frequently. You don't want the flour to brown, just to cook out the raw flavor and help the onions melt into the butter. Add the milk and chicken stock and whisk to combine well. Bring the heat up some to bring everything to a boil. Whisk in the sour cream, and add the cream cheese. Stir until everything is combined. Add in the cubed potatoes. I mash the two baked potatoes, with the skins on, and mix this into the soup. Turn the heat back down to medium low. Cover and leave to simmer/low boil until the potatoes are soft. Serve out into bowls with bacon, green onions and grated cheese sprinkled on top.

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