Sunday, December 14, 2008

Pretty dang yummy Baked Potato Soup w/Cheese

There was a little snow storm here and the wifey tried to get to work but 40 minutes later, was back home, having only gone a few miles. It was very cold too, so I whipped this up, and it's a keeper. Thanks always to the Internet for the inspiration and basic recipe!

Yields: 4 Servings
Total time: Less than an hour from prep to serve

  • 1/3 Cup Butter
  • 1/3 Cup Flour
  • 2 Cups Milk
  • 1/2 Cup Half & Half
  • 1 Cup Homemade broth (beef, chicken, whatever)
  • (if you're lacking the broth & half/half above, just make sure you have enough liquid)
  • 2 Large baked potatoes, unpeeled and cubed
  • 1 TB chopped garlic
  • 1 Tsp Seasoned Salt or S&P
  • 3 slices of cooked bacon, chopped
  • 3 slices (equal amount) of diced ham
  • 1 Cup shredded Cheddar cheese
  • 1/2 Cup Sour cream
  • Chives & Tarragon optional as garnish
  1. In a large stockpan, melt the butter over medium heat. Whisk in the flour slowly until smooth and bubbly.
  2. Gradually stir in the liquids, whisking until thickened (a few minutes)
  3. Stir in the taters, garlic, salt, and half the meats. Bring to a boil
  4. Reduce heat and simmer 10-20 minutes until you think to yourself, "Damn, that looks good!"
  5. Stir in the sour cream and cheese until melted.
  6. Serve in big bowls, top with ham, bacon, chives and tarragon if desired.