Tuesday, January 22, 2013

Loaded Baked Potato Soup

 Cold days require good soup. This one is warm and satisfying.


1/2 cup butter
1 onion, chopped
4 cloves of garlic, chopped
4 cups chicken stock
4 large potatoes, peeled and cubed
1 large carrot
2 cups milk
1 dollop of sour cream
salt and pepper to taste
toppings of your choice, such as cheddar cheese, crumbled bacon and green onion

  1. In a large pot or dutch oven, melt butter and cook onions and garlic until softened.
  2. Add potatoes, carrot, and chicken stock, cover and simmer until potatoes are soft, about 30 minutes.
  3. Using an immersion blender, puree the soup to desired consistency. Leave a few big pieces to give the soup a bit of texture. 
  4. Stir in milk and sour cream. Salt and pepper to taste. 
  5. Heat thoroughly and serve with toppings of your choice!