Tuesday, November 2, 2010

Creamy "Baked" Potato Soup

This soup is so wonderful - flavorful, filling, but not overwhelming. Perfect for a light meal or a side.

You will need:

4 red potatoes
half an onion or a whole shallot
a drizzle of olive oil
1 1/4 cups chicken broth
2 cups milk (I used almond milk and it came out beautifully!)
2 or 3 pieces of cooked bacon
1/2 t salt
1/4 t pepper
1/4 cup sour cream or yogurt
2 T flour or corn starch
grated cheese if desired

1) Pierce your potatoes with a fork and microwave for 13 minutes. Or, boil them.

2) Drizzle the olive oil into your soup pot. Sauté onions for three minutes.

 3) Add chicken broth to onions.

4) Pour in 1.5 cups of milk. Use the remaining half cup of milk to mix the flour or corn starch. Add to pot. Allow to boil for one minute before removing from heat.
5) Cook bacon and slice. Add to pot.
6) Add sour cream. Sprinkle salt and pepper into pot.
7) Slice cooked potatoes and add to pot. The original recipe tells you to remove the skins, but I think they add a nice texture, especially when processed with an immersion blender. Stir and mash. If you have an immersion blender, use that instead.
8) Ladle into bowls and top with grated cheese, green onions, etc, as desired.

Leftovers make a good workday lunch if you have access to a microwave!

Adapted from Cooking Light Magazine.

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