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Friday, December 16, 2011

Baked Potato Soup

Baked Potato Soup


4 medium to large baking potatoes
3 cups reserved potato water

2 Tbsp. Wildtree beef or chicken bouillon

1 medium yellow onion, chopped
2 stalks celery, chopped
1/3 cup butter
2/3 cup flour
2 cups milk
dash of celery seed
1 tsp. salt
1/4 tsp. ground pepper
8 oz. light sour cream
1 serving prepared Wildtree Kids Cheez Blend (1/4 cup blend with 1/4 cup milk)
Garnish: sour cream, shredded cheese, bacon, green onions

How to Make It:

  1. Wash and chop unpeeled potatoes into bite-sized pieces. Boil in a large pot until tender. Drain, reserving 3 cups of the water.

  2. Mix 2 Tbsp. bouillon with the reserved potato water.

  3. In a deep saucepan melt butter and then add chopped onions and celery. Cook until tender. Add flour, salt, pepper, and celery seed and stir to combine. Add milk; stirring well.

  4. Pour sauce into the large pot. Add the potatoes and bouillon. Add more milk, if necessary, to desired thickness (will thicken upon cooking). Add sour cream and the prepared Kids Cheese Blend. Stir well.

  5. Simmer for 2 hours, making sure everything is tender. Serve. Garnish with sour cream, cheese, bacon, and/or green onions.


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