Baked Potato Soup

I get my inspiration mostly from things I’d like to try to cook…and my cravings. This time around, I was thinking more of “What’s cheap and will stretch?”. Soup. Just got the most recent Southern Living and found the Baked Potato Soup recipe. They listed using frozen cooked potatoes but I went the long way around. When I was home for Thanksgiving, my aunt showed me how to prepare baked potatoes her way. Scrub them half-way naked, poke them a few times with a fork, bathe them in olive oil and lightly coat with salt. Cook at 350 degrees for 1 1/2 hours.

I added the rest of the ingredients and patiently waited.

Topped it with green onion, bacon and shredded cheese.

Baked Potato Soup (adapted from Southern Living)

Ingredients

• 4 baking potatoes, cooked and diced, skins on
• 1/2 cup yellow onion, diced
• 1 garlic clove, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 chicken bouillon cubes
• 3 cups water
• 2 cups milk
• 1/2 teaspoon black pepper
• Toppings: crumbled bacon, shredded Colby Jack cheese, sliced green onion

Melt butter and reserved bacon grease in a Dutch oven over medium heat. Add onion and garlic and cook, stirring often, 5 to 10 minutes or until golden. Sprinkle flour over onion mixture and stir until coated. Stir in bouillon cubes with 3 cups water and bring to a boil, stirring often (white roux). Reduce the heat to medium-low and simmer, stirring occasionally, about 10 minutes.

Stir in potatoes, milk and pepper and cook over medium heat, stirring occasionally, about 10 minutes, until thickened. Add a pinch of salt and a pinch of cayenne pepper. Serve with desired toppings and a smile.