Friday, October 28, 2011

Baked Potato Soup

This is a very simple flavorful hearty meal that is great on a cool or rainy evening. The key to making this meal flavorful in adding layers of flavor. One of the most important steps it to make sure to saute the vegetables to bring out their flavors. The cream and butter add a layer of richness, flavor, and a creamy texture to the meal. 

Baked Potato Soup


  • 6-8 strips of bacon, chopped
  • 2 stalks celery, diced
  • 2 onion, chopped
  • 3 cloves garlic, minced
  • 12 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes(or water)
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • salt and pepper to taste

In a large heavy bottom pot or duch oven cook the bacon over medium heat until done. Remove bacon from pan, and set aside for garnishing the top.

Chop onions, bell peppers, and celery, add them to the bacon drippings and begin cooking until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Chop the cubed potatoes, and add them to the pot and saute for 5 to 10 minutes in order to begin browning them. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender and the soup has thickened to the consistency you like. Add butter, cream and seasoning.

To serve, ladle soup into bowls and top with cheese, sour cream, bacon, chopped green onion or any other toppings that you enjoy on your baked potatoes. Serve with pieces of crusty French Bread.

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