Saturday, May 15, 2010

Recipes: Quick Loaded Baked Potato Soup

This recipe was born of urgent necessity. A lazy Saturday turned into evening without any plans for dinner, and hungry kids waiting on mom. This mom put on her improv hat and pulled out a pot... a short time later everyone was slurping this delicious soup happily. Eater beware: No claims are made regarding fat content. Hey, this is convenience comfort food!

Quick Loaded Baked Potato Soup

3 cups chicken stock or broth
4 cups water
4 medium potatoes, peeled & finely diced
2 handfuls finely chopped green onions (reserve 2 tbsp)
1 generous handful real bacon bits
1 cup milk
1/4 cup cream
1 cup shredded mozzarella cheese
3 tbsp corn starch (mix with cold water to make slurry)

salt to taste

Bring chicken stock and water to a boil, add potatoes and green onions (reserving 2 tbsp for garnish). Boil rapidly until potatoes are tender. Turn down to medium-low, add bacon bits, milk, cream, and mozzarella. Stir well until cheese is melted. Add corn starch slurry, stirring briskly. Bring back to a boil, stirring rapidly until soup is thickened. Add salt to taste. Cool slightly before serving.

Serves 6.

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