Readers are frequently requesting recipes from me but the sad (or happy) truth is that I avoid them when I can. I mean, I use them to bake and for a few favorite meals that came from friends, but so many of our favorite foods I simply wing it. So here is my best approximation of our Baked Potato Soup.
Step 1: Bake some potatoes. Depending on size, I do 12-15 for my family.
Step 2: Let potatoes cool, then chop. It’s totally a personal choice whether or not to peel these. Generally, if it is brown baking potatoes, I peel. If it is anything else, I leave the skin on.
Step 3: Make a roux. A roux is just a fancy French name for white sauce. I have been making this for years as a base for all types of recipes. I mix equal parts butter and flour, lightly “toast” the flour then add milk.
Step 4: Add water, chicken soup base or bouillon and chopped potatoes. I use about 1/4 cup of milk per cup of water for my potato soup.
Step 5: At this point, I let it heat on the stove top, just below boiling (so I don’t boil the milk). I add: salt, pepper and garlic salt to taste.
Step 6: Just before serving, I stir in cheddar cheese and bacon.
I serve this with: cheese, extra bacon, green onion, sour cream.
Oh, and a side of sourdough bread made by your teen son is always a bonus!