My plan this week was to focus on...PIZZA!, but winter came back. And Doug, who does not eat green vegetables-especially leafy ones, now eats spinach in soup and Asian foods, kale in soup and zucchini in almost anything. (He says he can't taste them in those things. I would totally agree with that, but none the less he is eating green.) As a reward, and because winter came back, I have made a few comfort foods of his this week.
Today I am posting the recipe for baked potato soup. This is a great and easy recipe because it really uses left-over (from David's birthday dinner) baked potatoes. I do not know where I got the original recipe. I do remember it was a copy cat. I have adapted it, and made it since Nov., 2007.
Baked Potato Soup
6 cups milk (I use 1%)
1 table. chicken base
6 large (already cooked, usually let-over, for me) baked potatoes-cubed (I leave the skins on)
2/3 cup flour
2table butter or margarine
3/4 teas. salt
1 teas. pepper-black, white, fresh ground-your choice
1 cup grated cheese (I use med. or sharp cheddar)
1 cup sour cream (I use light)
typical baked potato toppings of choice
Add 4 cups milk to soup pot. In a shaker jar or bottle, shake 2 cups milk, flour and chicken base. Add to soup pot and simmer on low until thickened. (Stir to keep bottom from burning.)
When thickened, stir in potatoes, salt, pepper and cheese. Cook until heated.
Stir in sour cream. Keep heat low after this.
Now, top with all your favourite baked potato bar toppings. cooked crumbled bacon (mmmm), chopped green onions, cooked broccoli, grated cheese, grilled onions...
I wish I had a picture to send you, but it is gone. I made enough to send some over to my daughter's and daughter-in-law's for dinner. We served this with cornbread. (Left-overs are good, too.)
Tomorrow is cub scouts. I am trying a new dessert/treat recipe that I will either tell you about (failure) or post (success) tomorrow.
2 years ago