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Receta Baked Potato soup
by Gretchen Wasniewski

Baked Potato soup

Delicious!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • 5 pounds red or golden potatoes, peeled and cut into small cubes
  • 6 medium sized russet potatoes, baked, cooled and cubed with skin on
  • 1 c. chopped onion
  • 2 T butter
  • 64 oz. lo-sodium chicken broth
  • 1 c. 2% milk
  • 1/2 t. salt
  • 1/2 t. pepper
  • 3 green onions, chopped white and green parts

Direcciones

  1. Peel and chop red or golden potatoes. Bake russet potatoes in 350 degree oven until soft, about 1 hour. Put butter in the soup pot and saute the onions until soft. Add the chopped red or golden potatoes and cook 5 minutes, stirring constantly so they do not brown. Add broth and cook over medium heat until potatoes are soft and soup is slightly thick. Using a mixer or potato masher, puree the soup. Chop the russet potatoes and sprinkle with salt and pepper. Add the cubed russets to the soup and heat, stirring frequently. Just before serving add milk and green onions and heat but do not boil.