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Category: Soups
Prep Time: Cook Time: Total Time:
8 medium baking potatoes, washed and wrapped
1/4 cup butter
4 tbsp flour, heaping
1 medium onion, finely diced
6 cloves garlic, finely minced
3 quart whole milk + 1 quart whole milk or half-and-half
2 tsp salt and vegetable seasoning
1 tsp white pepper
Garnishes
2/3 cup green onions, thinly sliced
1/2 cup Italian flatleaf parsley, finely minced
1 cup shredded cheddar cheese
1 cup smoked bacon, finely chopped and browned
1 cup ham, finely diced
1 cup sour cream
3/4 cup instant mashed potatoes
Dash paprika
Clean and wrap potatoes in foil. Bake at 400 for 1 hour or until cooked through. Allow to cool at room temperature for at least a couple of hours or overnight for best texture for soup.
In a Dutch oven, melt the butter and whisk in flour about 5 minutes, stirring occasionally for about 5 minutes. Add onions and garlic. Then begin stirring in the milk a little at a time, dissolving the roux into a smooth milk-base gravy. Lower the heat and simmer while peeling and shredding the potatoes. Add to the pot and hour in the half-and-half to combine. Cook over medium heat for about 10 minutes; stirring occasionally to prevent sticking on bottom of pan. Season the soup and parsley; stir to combine.
Simmer about 20 minutes; ; stirring occasionally to prevent sticking on bottom of pan. Stir in the instant potatoes a few tbsp at a time and adjust the consistency with additional milk if needed and extra seasonings and simmer to desired thickness. Garnish soup with desired toppings.
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BAKED POTATO SOUP - NEW ORLEANS STYLE
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Category: Soups
Prep Time: Cook Time: Total Time:
8 medium baking potatoes, washed and wrapped
1/4 cup butter
4 tbsp flour, heaping
1 medium onion, finely diced
6 cloves garlic, finely minced
3 quart whole milk + 1 quart whole milk or half-and-half
2 tsp salt and vegetable seasoning
1 tsp white pepper
Garnishes
2/3 cup green onions, thinly sliced
1/2 cup Italian flatleaf parsley, finely minced
1 cup shredded cheddar cheese
1 cup smoked bacon, finely chopped and browned
1 cup ham, finely diced
1 cup sour cream
3/4 cup instant mashed potatoes
Dash paprika
Clean and wrap potatoes in foil. Bake at 400 for 1 hour or until cooked through. Allow to cool at room temperature for at least a couple of hours or overnight for best texture for soup.
In a Dutch oven, melt the butter and whisk in flour about 5 minutes, stirring occasionally for about 5 minutes. Add onions and garlic. Then begin stirring in the milk a little at a time, dissolving the roux into a smooth milk-base gravy. Lower the heat and simmer while peeling and shredding the potatoes. Add to the pot and hour in the half-and-half to combine. Cook over medium heat for about 10 minutes; stirring occasionally to prevent sticking on bottom of pan. Season the soup and parsley; stir to combine.
Simmer about 20 minutes; ; stirring occasionally to prevent sticking on bottom of pan. Stir in the instant potatoes a few tbsp at a time and adjust the consistency with additional milk if needed and extra seasonings and simmer to desired thickness. Garnish soup with desired toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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