I love potato soup (well, pretty much any kind of soup) and decided that I needed to find a really good recipe that doesn’t have loads of milk in it. Potato soup already weighs you down a bit, but when it’s milk-based, it’s just that much heavier.
I found a great looking recipe on allrecipes.com that had good reviews…
The hubby and I both really enjoyed the baked potato soup…there’s nothing like comfort food on a cold night!
The soup had great flavor, although I think I might add another small potato next time. The only other thing I would do differently next time is to puree it before serving. I don’t have an immersion blender (the stick kind), but if I had one I would have used it when I made this. I was far too lazy to process the whole pot through the blender, but I think I will next time because I like the smoother taste better than the chunky. (Or maybe I’ll just buy an immersion blender before I make this again!!!)
However, my husband had a different reaction. He loved the soup and thought it tasted great chunky. He preferred that texture to the smooth potato soup. He thought it gave it more of a “restaurant” taste since it was chunky. I believe that’s a compliment 🙂
It was one of the first times I’d ever used a jalapeno pepper in my cooking and was a little nervous about how spicy it might be. I removed the seeds and ribs before dicing and sauteing. Apparently, the spicy part of the jalapeno is concentrated in the rib areas around the seeds. So if you remove the ribs and seeds, you’re just left with good flavor and not a lot of spice. It adds a little spice, but the heat level is more along the lines of black pepper. If you’re still a little nervous about the jalapeno, leave the black pepper out of the soup and it will scale down the heat even further.
Baked Potato Soup
(adapted from Kristi Teague)
Yield: 4-6 servings
1 small onion, chopped
2 garlic cloves, minced
1/2 jalapeno pepper, diced (seeds and ribs removed)
1 1/2 Tablespoons butter
4 Tablespoons whole wheat flour
1 scant teaspoon salt
1 teaspoon basil
1/4 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and mashed (I might add another potato next time)
1 cup half and half cream
Bacon, cooked and crumbled
Cheddar cheese, shredded
Parsley or Green onions, sliced
1. In a large saucepan, saute onion, garlic and jalapeno in butter until tender.
2. Stir in the flour, salt, basil and pepper until well mixed.
3. Slowly add the chicken broth, while stirring. Bring it to a boil and stir for about 2 minutes, or until thickened.
4. Add in the potatoes and half and half cream. Heat through.
5. Serve topped with bacon, cheese, and parsley or green onions.