Sunday, December 05, 2010

Busy persons Baked Potato Soup. (I love Panera Bread's Baked Potato soup. I found a recipe online but if you truly know me I am one to find a simpler way. Here is how I changed the recipe a little to save time. It took max 40 mins total.)

1 package Ore-ida Steam n' Mash Russet Potatoes (in with the french fries)
1 package Real Bacon Recipe pieces (you will find next to your salad dressings)
1/2 (or 1 stick) cup butter
1/2 onion, diced (or half of a publix pre-cut container of onion)
1/2 cup all-purpose flour
6 cups milk
2-3 teaspoons fine sea salt (Flavor to taste, start put with the lower measurement)
1-2 teaspoon pepper (Flavor to taste, start put with the lower measurement)
2 cups grated mild cheddar cheese
1 cup (8oz) sour cream
1 loaf of French Bread
Cook Potatoes as directed on package. In a large soup pot over low heat butter, add onion and saute until soft. Stir in flour until well combined,but do not let brown. Gradually add milk, increase stove heat and bring to a boil, stirring constantly. Add potato pulp (you may want to smash the potatoes slightly so they are not in such big pieces, that also allows the flavor to soak in the potato), salt, pepper & bacon. Gradually add cheese. Stir until cheese is melted. Stir in sour cream. Add extra milk, if necessary, for desired thickness. NOTE: At this point, soup may be refrigerated until ready to serve. When ready to serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

Serve with a hunk of french bread for dipping. You can save some of the cheese and bacon pieces to sprinkle on top of the bowl of soup.

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