Wednesday, November 15, 2006

Charleston's Baked Potato Soup

This is very close to the restaurant recipe. I (Lori) made it for Julie's baby shower since it is her favorite soup. It was great!

1 1/2 Cans Chicken Broth (~ 2 1/2 cups)
1/2 Cup Water
5 Tablespoons Butter, melted
5 Tablespoons Flour
1 Tablespoon Minced Onion (dried)
1/2 Teaspoon Salt
2 Cups Half and Half (I used Fat Free)
1/8 Teaspoon Oregano
4 Cups Cubed Potatoes with/without skins (about 2 large or 3 small potatoes. I left skins on)
1/2 Teaspoon Pepper
1/8 Teaspoon Parsley (dried)

Sliced Green Onions (or chives)
Cheddar Cheese
Crisp Cooked Bacon Bits

In large pan, mix chicken broth, water, minced onions, oregano, and parsley. Bring to a boil, then simmer 5 minutes then add melted butter. Stir in flour slowly. Add salt and pepper. Add half and half. (Flour will still be lumpy despite lots of stirring. It evens out once it boils again). Cook until bubbly. Add potatoes. Cook until done over low to medium heat, stirring occasionally. If cooked too fast, the soup will burn before potatoes cook thoroughly. (I simmered on Low for about 1.5 - 2 hours. Stir occasionally to keep potatoes from sticking to bottom of pan.)

Garnish each bowl with the chopped onion, crisp cooked bacon, and grated cheese.

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