Baked Potato Soup

[esgunn]

Thought I would give this one it's own thread...


* Exported from MasterCook *

Baked Potato Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 russet potatoes
4 tablespoons butter
1/2 cup onion -- diced
1/4 cup flour
3 cupx whole milk
2 cups chicken broth
salt and pepper
For the Steak
1 pound top sirloin steak -- 1" thick
salt and pepper
Tomato Relish
1 1/2 cups tomatoes -- seeded and diced
1/2 cup blue cheese -- crumbled
1/2 cup fresh chives -- chopped

Pierce, and rub the potatoes (about 3 lbs - 4 potatoes) with olive oil,
salt and pepper. Bake potatoes directly on a n oven rack for about 1
hour, or until tender wihen pierced witha skewer. Cool slightly, then
scoop out and lightly mash the flesh, Set aside.

Saute the onion in butter in a large pot over medium-high heat about 5
minutes, or until soft. Whisk in the flour and cook 2 -3 minutes.

Add milk and broth; simmer 4-5 minutes, or until thick. Stir in potatoes
and seasonings; simmer 5 minutes. Heat a cost iron skillet over
medium-high for 5 minutes or the grill.

Sear steak in the hot skilled for 3-4 minutes on one side, turn and sear
on the other side 3-4 minutes more ( for medium rare) or until cooked to
desired doneness. Remove from the pan, let rest for 5 minutes, then
thinly slice against the grain. Or grill to desired doneness.

For the tomato Relish: combine all ingredients in a bowl. Chill until
ready to serve.

Serve soup topped with sliced steak and tomato relish.

- - - - - - - - - - - - - - - - - - -

Can use chicken or beef broth.

Great with leftover steak.

[Harborwitch]

Goodness that sounds good! No more soup for a while, though.

[DFen911]

Oh this sounds yummy! I am so doing this next week. Thanks for sharing

[cjs]

Thought I'd see how close the soup was to the one in an old C@H - different but sounds good also.

Baked Potato Soup
(Cuisine at home, June 2002, Issue 33, p. 31)


Makes: 8 Cups Total Time: 30 Minutes + Baking Rating: Intermediate


For the Baked Potaotes—
Rub with Oil and Salt:
4 medium russet potatoes (10–12 oz. each), scrubbed, dried, and pierced

For the Soup—
Saute in 4 T. Unsalted Butter:
1/2 cup yellow onion, diced

Whisk in:
1/4 cup all-purpose flour

Stir in:
2 cups low-sodium chicken broth
2 cups whole milk
4 cups baked potato flesh, lightly mashed
2 T. chopped fresh parsley
Salt and pepper to taste

For the Garnishes—
Toss in 1 T. Olive Oil; Bake:
Skins from baked potatoes, cut into strips
Salt and pepper to taste

Prepare (Keep Separate):
4 strips bacon, diced, sauteed
3/4 cup cheddar cheese, grated
1/2 cup sour cream
1/4 cup chopped fresh chives





Preheat oven to 450° with rack in center.

Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Cool baked potatoes slightly. Scoop out and lightly mash the flesh (reserve skins); set aside.

Saute onion in melted butter until soft, about 5 minutes.

Whisk in flour; cook 2–3 minutes.

Stir in broth and milk. Cook and stir until thick, 4–5 minutes. Add potato and simmer 5 minutes; stir in parsley and seasonings.

Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.

Prepare remaining garnishes and serve with soup.

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I can sure handle having two baked tato soups!!