BAKED POTATO SOUP



Bake 4 good sized potatoes. Cool and peel. Put about 2 through a

potato ricer, add salt, white pepper, garlic salt to taste. Dice the

remaining potato. In saucepan, melt 2 TBS butter, add 2 TBS flour,

and after mixed and thickened (don't let brown), 1 cup cream (pour the

cream in all at once). Let cook until thick. Add 1 can chicken

stock, potato mixture, diced potatoes, butter and sour cream and

season to taste. (Use milk or more cream if too thick.) (Note: I

usually roast a few cloves of garlic to mix in.) Serve with bacon

bits, sour cream, butter and chives.



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I think that baking the potatoes first, as in this recipe, makes a huge
difference in the flavor.
"Tim" wrote in message
...
BAKED POTATO SOUP



Bake 4 good sized potatoes. Cool and peel. Put about 2 through a

potato ricer, add salt, white pepper, garlic salt to taste. Dice the

remaining potato. In saucepan, melt 2 TBS butter, add 2 TBS flour,

and after mixed and thickened (don't let brown), 1 cup cream (pour the

cream in all at once). Let cook until thick. Add 1 can chicken

stock, potato mixture, diced potatoes, butter and sour cream and

season to taste. (Use milk or more cream if too thick.) (Note: I

usually roast a few cloves of garlic to mix in.) Serve with bacon

bits, sour cream, butter and chives.



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