This is a recipe adapted from Fine Cooking Magazine.
Name of Recipe:Baked Potato Soup
Number of People:4-6
Ingredients: 4 medium russet potatoes - baked and cooled
1/4 cup butter
2 medium leeks, white and green part (or 1 medium onion)
2 cloves garlic, minced
salt and pepper
3 cups chicken broth
2 cups water
1/2 cup milk
1/2 cup sour cream
4 slices bacon, diced
1/4 pound cheddar cheese -- grated
2 tablespoons green onions
Preparation:Fry up the bacon until crisp, drain and set aside. Peel two of the potatoes and cut into small chunks.
Place cleaned leeks (or onion) and garlic in
and process at speed 5 until chopped. Add butter, saute on varoma temp
for about 10 minutes. Add stock and water, cook at 100º C for 20 minutes. Add the two remaining potatoes with their skin to the bowl. Let cool somewhat, then process on speed 10 until pureed. Add milk and sour cream, salt and pepper to taste, process until blended. Add in previously diced potatoes. Serve with grated cheddar, crispy bacon bits and scallions.
Members' commentsHelly Belly - awesome... had gastro today (not awesome) and this soup, minus the cheese and bacon, was just the nourishing my poor tum needed!
