Friday, August 6, 2010

On Baked Potato Soup

I didn't even bother running the numbers on this one because it's ridiculously cheap. Next time you bake potatoes for dinner, bake about four extra. I like to wash mine, dry them off, prick the skin, oil them, cover them in kosher salt and cook at like 415. They don't steam and you get such a good crust and good strong potato flavor. Just be sure to use a paper towel to wipe the salt off before you serve!

(Click here for printable recipe.)

1. Chop up an onion, and saute it until the edges start to turn brown in some olive oil and a little salt.
2. Peel off the skin of your cooked spuds. Chop them roughly, and put them in your dutch oven with your onions.
3. Pour some milk over the potatoes just to give you something to help mash into. Use your masher to mash the spuds up to an appropriate texture (either take your stick blender to it or leave chunky).
4. Add half a stick of butter and whatever combination of milk, cream, half-n-half, sour cream, and cream cheese you have in the fridge until it tastes delicious. And it will! You may need to salt it of course, and loads of black pepper (and a dash of cayenne if you use a black pepper that's more aromatic and less hot).
5. Bring it to a boil and keep tasting it. When it's done and delicious, serve with some cooked bacon pieces, shredded cheddar cheese, whatever you would usually have with baked potatoes. And bread if you've got it!

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