We have tons to be Thankful here at Sisterly Charms Boutique! Family, Friends, Pinterest.....ok ok the last one is more of an obsession! But this is our favorite time of year with the fall colors, weather change, and yummy yummy flavors! The ladies over at Our Best Bites have some of the best recipes and tips! So today I want to share a GREAT recipe for Baked Potato Soup! Seriously who doesnt love a big hot bowl of soup this time of year? This soup is rich and creamy and oh so bad for dieting but sometimes its ok to cheat right?!I want to mention that you should check out their tutorial on how to make pie in a jar! It's single servings and they are ridiculously adorable. They would make the perfect little gift or how cute to make individual ones for loved ones to set at their place setting for Thanksgiving dinner?
Also for this week we will be teaming up with 3 Fold Soaps (http://3foldsoap.com/) at the Beary Merry Christmas Boutique held at the Armory in Show Low. We are so excited to be participating and its a family affair as Kammy, owner, is our cousin! We can remember going to this Boutique every year growing up with our mom, especially when our Grandma Pat had a booth, and its a little surreal that we are now involved! But the hours are Tuesday-Friday 9am-7pm and on Saturday from 9am-4pm so come on out and do a little shopping!
Baked Potato Soup
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don’t have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
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