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    • Randy Graham

    • April 16, 2013 in Columnists

    Baked Potato Soup


    Leftovers anyone?


    I was asked the other day what could be done with leftover baked potatoes. My response was soup! Yes, soup. Imagine all the flavors associated with baked potatoes as you dip your spoon into a warm, comfort-food bowl of soup.

    This quick and easy soup is hearty and, perhaps best of all, a great way to use left-over baked potatoes. Although it makes a boatload of soup, don’t worry about leftovers. It tastes even better the next day after the flavors have blended. Just reheat on medium heat and serve with a fresh garnish of chopped green onions, and a dollop of sour cream.

    2/3 cup margarine
    2/3 cup all-purpose flour
    5 cups whole milk
    2 cups vegetable broth
    4 large baked potatoes (peeled and cubed)
    4 green onions, chopped
    1 1/4 cups shredded Longhorn cheese
    1 cup sour cream
    1 teaspoon salt
    1 teaspoon ground black pepper

    In a large stock pot, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk and broth whisking constantly until thickened. Stir in potatoes and onions. While stirring, bring to a soft boil then reduce heat to low and cover. Simmer for 10 – 12 minutes.

    Mix in cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Garnish with additional chopped green onions and a dollop of sour cream.

    See Chef Randy’s food blog for more recipes at http://valleyvegetarian.blogspot.com


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