Monday, December 3, 2007
Cheddar Baked Potato Soup
I found this recipe on Ezine Articles. I was really excited to try it because I'm on the lookout for some new favorite recipes. This one is definitely a new favorite. The whole family was crazy about it. It was so tasty! and I loved it because it was so quick and easy to make. I used my cast iron Dutch Oven because I love using it to make soups. And something else that really saves time...baking the potatoes in the microwave instead of the oven. I love it that they're cooking and ready for me by the time I have the rest of the soup ready to put together. Just cut them in half after microwaving and scoop the potato out like you would for twice-baked potatoes and when you add it to the soup, by the time it's done most of the potato is broken up and what isn't is a delightful tasting nugget of flavored potato. I used 5 tablespoons of flour and it made a nicely thickened soup. I also learned that heavy cream is whipping cream. I thought so, but I wasn't certain. Next time I want to involve some bacon in this recipe. It doesn't list it in the ingredients but mentions it in the making of the soup. Yum. Here is the article written by Diane Watkins.
Cheese and Potato Soup - A Recipe for Cheddar Baked Potato Soup That Is Out Of This World by Diane Watkins.
This cheddar potato recipe makes a soup that is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.
The flour serves to thicken the soup. I don't like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.
It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.
Cheddar Baked Potato Soup Recipe
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour
6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper
1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.
2. Add flour, stirring to prevent lumps. Cook 3 - 5 minutes until just golden brown.
3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.
5. Add grated cheese. Heat until cheese melts and soup is smooth.
Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.
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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking
Article Source: http://EzineArticles.com/?expert=Diane_Watkins