Thursday, October 28, 2010

Baked Potato Soup

So first off, this soup is probably the best soup I have ever made.  It is so delicious.  I think a lot of it has to do with replacing two cups of milk with homemade turkey broth.  We also made some Irish Soda Bread and broccoli along with the soup.  But you should definitely try the recipe sometime.  It takes a little time but it is not too hard. 

serves 8
4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
6 4 cups 2% reduced-fat milk whole milk
2 cups turkey broth
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided( we just added all into the soup)
10 slices center cut bacon, cooked and crumbled ( we just added this into the soup and not on top)


Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk and broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.

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