Baked Potato Soup

I had originally planned to follow a recipe I found, but I decided it wasn’t that great and ended up winging the entire thing.  Luckily it turned out okay, and we really enjoyed it.

Baked Potato Soup

Ingredients:

• 4 medium potatoes
• 3 1/2 cups milk
• 1/3 cup heavy whipping cream
• 1/2 small onion
• 1/3 cup butter
• 1/3 cup flour
• 3/4 cup shredded cheddar cheese + some to use as topping
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbs chives
• 1/2 tsp thyme
• 1/2 tsp chopped garlic
• 1/2 tsp tarragon

Directions:

1. Bake the potatoes.  {I did ours in the microwave.}
2. While the potatoes are baking, put butter in a large soup pot on medium heat.
3. Once the butter is completely melted add the flour and whisk until smooth.  Add in the milk and whisk until thick.
4. Chop the onion.  Peel and cube the baked potatoes.  Add both to the soup pot, and stir.  Add in tarragon, thyme, and garlic.  Increase heat slightly and bring the pot to a boil {about 5 minutes}.
5. Turn the heat down so the pot is simmering.  Wait about 5 minutes and add the heavy cream and cheddar cheese.  Stir until everything is well mixed.
6. Pour the soup into bowls.  Top with cheddar cheese and chives.

Grade: B+

Comments: Potato soup is so incredibly filling, and it was just what I needed last night.  The recipe was so easy, and it took less than 30 minutes to make everything.  I had a lot of homework to do last night, and unfortunately I couldn’t spend that much time making dinner.  Nathan recommended that I add bacon to his portion next time for some more flavor.  I may also consider some peppers or celery.  The soup itself is very good, and it was a great winter meal {even if it has been warm here}.  I always enjoy comfort food!  There was plenty leftover for us to eat at lunch tomorrow.  We’ll definitely make it again!

Tagged as: easy meals, easy recipes, main dishes, recipes, soup recipes, soups, vegetable recipes, vegetables, vegetarian