Thursday, December 29, 2016

Recipe: Comforting Baked Potato Soup

When the weather starts to get cool, there is nothing better than a comforting and creamy bowl of soup. One of my favorites is baked potato. Try my comforting recipe below.  You can find this recipe and more in the Capital Cooking Cookbook.  

4 organic russet potatoes
2/3 C organic butter
2/3 C flour
6 C organic skim milk
3/4 t salt
1/2 t cracked pepper
3 heaping teaspoons of Happy Hal's Jalapeno Relish
12 slices of bacon, cooked and crumbled
1 1/4 C shredded cheddar cheese
8 oz. Sour Cream

Prick potatoes with a fork and microwave them until cooked. After they are cooked, slice the potatoes down the middle and scoop out the pulp into a medium bowl. Set aside skins. In a large pot, melt butter and add flour over med-med high heat. Cook flour for about one minute and stir continuously with a whisk. Slowly add the milk one cup at a time. Keep stirring with whisk until thick. (About 15-20 minutes) Add salt, pepper, jalapeno relish, potato pulp, 1/2 C crumbled bacon, and 1 C cheddar cheese. Stir well until blended. Turn heat down and mix in sour cream. Serve with extra cheese and bacon for toppings. The jalapeno relish will add and extra kick and extra vitamin C.

Photo by Emily Clack


seasaltwithfood said...

Hmm...nice comfort food and thanks for sharing the recipe:)

Zarebski said...

Love all of your recipes.... is also a nice source to me for them.

The Diva on a Diet said...

Mmm, love baked potato soup! I've also been know to use this same technique with the left-over mashed potatoes from Thanksgiving. Thanks for sharing this one and reminding me of it! :)

Varsha Vipins said...

Thats a lovely soup..Craving for it as its snowing here now..!!

capitalcooking said...

It is my favorite soup to make as soon as it gets cold outside!