I have a great recipe, problem is I don't use any particular amounts.... but here's an estimate of the ingredients and the method. I usually cook for a high volume establishment, so I'll try to scale it down reasonably.
8 Baking Potatoes
Water, to cover
2 Onions, fine diced
1 bunch Celery, fine diced
Roux (1/2 butter, 1/2 flour)
Sour Cream
Shredded Cheddar Cheese
Bacon (either bits, or crumbled real bacon)
1/2 and 1/2
Bake the potatoes until completely done. Let cool until you are able to handle them. Cut in half, and scoop insides into pot. Add celery and onion, and just cover with water. Simmer until the vegetables are done. You can use a potato masher to crush them up better during cooking. Now thicken the simmering soup with roux, until its about the consistency of gravy. Stir in the cheese until melted. Shut off heat and slowly stir in sour cream and bacon.
To Make Roux: Melt butter or margarine, and mix in flour until its the consistency of wet sand. Its traditionally 1/2 flour and 1/2 butter, ie 1lb flou rto 1 lb butter; but thats enough to thicken about a gallon of liquid... Sometimes, I leave it a little thin so its easier to mix into sauces.Does anyone know a good baked potato soup recipe?
Tony Romas is really quite lovely, as is the Outback's version of baked potato soup. Here's a recipe you might enjoy:
2 medium potatos peeled and choped
3 T butter
1 cup diced white onion
2 T flour
2 cups water
1/4 cup cornswtarch
1 1/2 cups instant mashed potatos
1 Tsp. kosher salt
3/4 Tsp fresh ground pepper
1/2 Tsp basil
1/8 tsp thyme
1 cup half and half
Garnish with:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped green parts only.
Preheat oven to 400 degrees and bake potatos until done. Remove and cool. In saucepan saute onion in butter until light brown. Add flour to onion to make a roux. Add stock, water, cornstarch, mashed potatos and spices and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatos in half and scoop out pulp. Discard skin. Chop potatos into 1/2 inch pieces. Add chopped potato and half and half to soup mix. Reduce heat and simmer for 15 minutes. Top soup with bacon, green onion and cheese.
INGREDIENTS:
* 2/3 cup butter
* 2/3 cup flour
* 7 cups milk
* 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
* 4 green onions, thinly sliced
* 10 to 12 strips bacon, cooked, drained, and crumbled
* 1 1/4 cups shredded mild cheddar cheese
* 1 cup (8 ounces) sour cream
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
baked potato soup recipe
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
INGREDIENTS:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
PREPARATION:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
4 large baking potato
2/3 cup butter
2/3 cup flour
7 1/2 cups milk
1 garlic clove, minced
1 cup sour cream
6 green onion, chopped
14 slices bacon, cooked till crisp and crumbled
2 cups sharp cheddar cheese, grated
1Heat oven to 350F and bake the potatoes until fork tender, about 1 hour.
2(You can bake the potatoes beforehand) Melt butter in a medium saucepan.
3Slowly blend in flour with a wire whisk until thoroughly blended.
4Cook the roux (flour in butter) until a very pale golden.
5Gradually add milk to the roux, garlic and season to taste, whisking constantly.
6Cut potatoes in half, scoop out the interior and set aside.
7Chop up half the potato peels and discard the remainder.
8When milk mixture is very hot, whisk in potato.
9Add green onion and potato peels.
10Whisk well, add sour cream and crumbled bacon.
11Heat thoroughly.
12Add cheese a little at a time until all is melted inches.
13Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
14Enjoy!
Check out Cuisine's website, they have a great Baked Potato Soup w/ add-ins: Bacon, Steak, Bleu Cheese, etc.
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