No, I didn't forget that today is Thursday! I apologize for my tardiness - Costco was calling. Here's today's recipe. I made this last week for only the second time and it made me realize I need to make it more often during the coming cold months. Yes, they are coming, hopefully soon. Any-who, this one is super yummy!
Baked Potato Soup
Ingredients
- 4 cups peeled and diced potatoes (russet or gold work well)
- 1/3 cup minced onion
- 1 cup ham, diced and cooked (optional)
- 2 - 14oz cans low sodium chicken broth
- Salt and pepper to taste
- 5 Tbsp butter
- 5 Tbsp flour
- 2 cups milk
- Toppings: shredded cheese, sour cream, bacon bits, chives
Directions
- In a large stockpot, mix potatoes, onion, ham, chicken broth, salt, and pepper
- Bring to a boil and cook over medium heat 10-15 minutes or until potatoes are tender
- In small saucepan, melt butter over medium-low heat
- Slowly add flour to melted butter, stirring with a whisk to prevent lumps
- Stir constantly for 1 minute or until thickened
- Slowly add milk to butter/flour mixture, stirring constantly to prevent lumps
- Cook over medium-low heat 4-5 minutes, stirring continuously
- Slowly stir mixture into stockpot
- Then cook soup for additional 5-10 minutes to heat thoroughly
- Serve hot - garnished with cheese, sour cream, bacon bits, and chives
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