Friday, April 10, 2009

Baked Potato Soup

I found this recipe on a random blog and have made it mine :D

6 large potatoes, cleaned and stabbed with a fork a few times
1/2 c butter
4 cloves garlic
1/2 c flour
2 cans chicken broth (4 c)
24 oz evaporated milk, I use fat free or skim
shredded cheese and other potato toppings

Microwave taters until done
Melt butter in a soup pot over medium high heat. Add garlic and cook for 30 seconds. Add flour and stir until it gets all thick like. Gradually stir in evaporated milk and broth. Chop cooked potatoes into various sizes, some big, some small, and toss into the soup. Add salt, pepper, and dill to taste. Heat through :D
Add cheese or other toppings to your bowl!

Serve with fresh bread. YUM!

this soup does not store very well... it turns into a big gelatinous mush after a while.. does okay on reheat but is much thicker the second time.

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