Sunday, October 18, 2009

Baked Potato Soup

Potato soup is such a comfort food! What is not to love about potatoes, butter, sour cream, and cheese?! I make this "healthier, yet not really healthy" version of potato soup quite often in cooler weather. It makes a huge pot, so curl up with a big bowl and enjoy!


6 potatoes (baked and peeled)
2 cups milk
1 can chicken broth (or veggie broth if you don't eat meat)
8 ounces sour cream
2 tablespoons butter
2 teaspoons onion powder
1 splash of hot sauce
salt and pepper to taste (the more pepper, the better!)

After baking and peeling your potatoes, put them in a large pot and cover with the broth and milk. Use a potato masher and mash your potatoes until they are chunky, yet bite-sized. Add your butter, sour cream, hot sauce, and seasonings. Cook on low, stirring often, for about 30 minutes. Watch out for your pot getting too hot. . .milk curdles in high heat! Serve with shredded cheese, chives, and small pieces of cooked bacon.

No comments:

Post a Comment