Sunday, March 27, 2011
Today was yardwork day so I wanted something fast but satisfying. It was uncomfortably cool today(60), yesterday was HOT(90) so it wasn't like we needed cold weather fare really, just something.... you know.... good and rich and creamy. I had to run out and get nails for fencing we replaced. Sarah rode with me and reminded me that she'd requested baked potato soup for a few weeks now.
Soooo, here we go! The short-cut version first, which I made tonight, is super easy but you'd get a teeny bit more "umph" with the traditional method in (these). As always, all amounts are approximate and subject to whatever you want to put!
Golden Baked Potato Soup
5 medium* potatoes, baked in microwave(or regular oven) until soft
2 medium* sweet potatoes, baked
2-4 cups water
1 tablespoon chicken broth paste
tiny sprinkle of nutmeg(or not)
onion and garlic powder(or chopped onion and garlic softened in butter) to taste
liquid smoke(or chopped ham or bacon) the l.s. gives it a nice flavor but start with a tiny amount, 1/8th of a teaspoon and taste before adding more. I think I have about 1/4th in mine and its just right.
2-4 cups milk
1/4 cup butter
1/2 cup sour cream
1 cup cheddar cheese, grated
salt and pepper to taste
Peel and chunk all potatoes, add to large soup pot with water, chicken broth paste, and seasonings. Stir over medium heat until hot. With hand mixer or immersion blender, mix til mostly smooth. Add liquid smoke and adjust flavors. Heat for about 10-15 minutes on med-low. Remove from heat and stir in butter, sour cream, cheese and salt/pepper. Return to burner and heat through to melt cheese. Stir, adjust seasonings again and serve with crusty bread(and a salad)!
*my medium is slightly larger than a regular soup can.
(after, but with more to go)