Someone's in the kitchen with Dinahhhhh!

It's cold outside - soup weather - here's another of our favorites.

Baked Potato Soup

ingredients
2 medium potatoes (about 2 cups chopped)
3 Tbsp butter
1 cup diced onion
2 Tbsp flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch (dissolved into a little warm water)
1 1/2 cup instant mashed potatoes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/8 tsp thyme
1 cup half & half

Garnish: shredded cheddar cheese, crumbled crisp bacon, chopped green onions

directions
1. Preheat oven to 400 degrees and bake potatoes until done (an hour or so). When cooked, remove from oven to cool*.
2. As potatoes cool, prepare soup by melting butter in a large saucepan, and saute onion until light brown. Add the flour to the onions and stir to make a roux.
3. Add the chicken stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.
4. Cut the potatoes in half lengthwise and scoop out the contents with a large spoon. Discard potato skin. Chop the baked potato with a large knife to make chunks about 1/2 inch in size.
5. Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce the heat and simmer the soup for another 15 minutes or until it is thick.

Garnish and enjoy.

* If I know I'm going to make this soup, I'll go ahead and throw a couple of potatoes in the oven a day or two ahead of time if we're already using the oven. They'll keep in the fridge until you're ready to use them.

Posted by Ted at November 10, 2003 09:09 AM | TrackBack