Thursday, October 23, 2008

Baked Potato Soup

I am so amused when the titles of recipes are completely misleading. "Baked potato soup" for example. There are no baked potatoes in this recipe whatsoever. The potatoes are boiled/steamed. Which makes me wonder how the soup came to be named "baked" potato soup.

However it got its name, I am glad it came to be, and especially glad friend Laurel shared it with me. It is my favorite potato soup ever. In the Bradshaw house, we call this "Rum Tum Piddly" (ask Kelli). And we serve it in bread bowls. And sprinkle bacon and cheese on top. My other favorite way to enjoy it is with a piece of really good crusty bread, dipping in the soup as you go.

Baked Potato Soup

3 T. butter
1/2 C. grated onion (if you must)
2 T. flour
1 (14 oz.) can chicken broth
3 medium baking potatoes, peeled and cut into 1/2 inch cubes
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil*
1/4 tsp. garlic salt
dash Tabasco sauce
1 1/2 C. half and half, or whole milk

Melt butter in a large saucepan on medium heat. Add onion (or not) and saute for 2 minutes. Sprinkle flour over onions and cook about 5 minutes, stirring often. Gradually add chicken broth. Whisk til smooth. Add potatoes, salt, pepper, basil, garlic salt, and Tabasco. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir occasionally. Stir in half and half; heat through. Serve with cheddar cheese, sour cream, and crumbled bacon. Serves 4.

*Tonight, instead of 1 tsp. dried basil I did 2 cubes (1 tsp. each) of frozen fresh basil from Trader Joe's. Very delicious results.
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1 comment:

Amanda B. said...

I love the flavor the basil adds. Who'da thought of putting basil in baked potato soup? Love it!