Sunday, May 24, 2009
Baked Potato Soup for Souper Sunday
I was doing a fridge clean out on Thursday, making mental notes of what we had and what we needed when I saw that we had a bunch of potatoes that really needed to be cooked up. Hmmm. What could I do with them? Potato soup was the first thing I thought of and then I remembered hearing about baked potato soup sometime in the past (but I couldn't remember where or when). No problem, I just made it up. To which my husband exclaimed, you are getting really good at this. Thanks honey.
6 potatoes scrubbed
2 tbsp butter/margarine
1 onion chopped
1 tsp each dill, thyme, parsley
4 cups veg soup stock (I think chicken stock would be fine too, I just had veg on hand)
grated pepper to taste
1 cup grated cheddar cheese
1 cup light sour cream
Heat oven to 350*. Poke the potatoes several times with a fork and bake for an hour.
When the potatoes are baked, take them out of the oven to cool a little and start the rest of the soup. Melt margarine over low-medium heat. Add onions and cook until softened. Add the herbs and blend in. (*pre-heat the veg stock) Add the veg stock and bring heat up to med-high. Grate in the pepper. Cut open the potatoes and scoop the potato out of the skins into the soup. Let everything heat up to a nice boil. Remove from heat. Use a hand blender to blend the soup together (or transfer to a blender in batches to blend, then return to the soup pot). Grate the cheese into the soup and mix to help it melt. Stir in the sour cream.
Serve as is or grate a little more cheese on top.