Thursday, September 27, 2012

Loaded Baked Potato Soup

Loaded Baked Potato Soup
6 Large Potatoes, peeled and cubed
1 Large Onion, diced
1 Quart of Chicken Broth
3 Garlic Cloves, minced
1/4 Cup of Butter
Salt and Pepper to taste
1 Cup of Cream (Half and Half Okay)
1 Cup of Shredded Sharp Cheddar Cheese

Combine all ingredients except for cream/ half and half, and cheese.
Cook on 375 for 1.5 hours  (potatoes should be tender).
Then you will need to mash potatoes until coarsely chopped and soup is slightly thickened.
Stir in cream and cheese. Garnish with toppings (bacon, chives, sour cream, cheese).

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