Baked Potato Soup
Irish Potato Soup


Baked Potato Soup

10 servings

4 large baking potatoes (about 2 pounds)
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon white pepper
6 cups milk
1 cup (8 ounces) sour cream
1/2 cup thinly sliced green on ions
1 cup (4 ounces) shredded cheddar cheese

Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool
completely. Peel and cube potatoes. In a large saucepan, melt butter;
stir in flour, salt and pepper until smooth. Gradually add milk. Bring
to a boil; cook and stir for 2 minutes or until thickened. Remove from
heat and whisk in sour cream. Add potatoes and green onions. Garnish
with cheese. This recipe is a variation of potato soup, one that is very
rich. I'm not really sure of the name of it; for lack of a better term I
call it potato stew. It features two of my favorite things -- smoked
sausage and potatoes. It's hearty enough to serve as a main dish, but my
family likes it as a side. The trick here is to add the right amount of
water or stock. You want enough to cook the potatoes, but not so much
that they're swimming in too much liquid.
[From the Mobile Register]


Irish Potato Soup

8 servings

1/2 cup (1 stick) unsalted butter
1 cup thinly sliced onions
1 cup thinly sliced leeks
4 cups potatoes, peeled and sliced
6 cups chicken stock
1 teaspoon salt
2 turns freshly ground black pepper
1/2 cup grated cheddar cheese

4 slices crisp-cooked bacon, drained and crumbled
1/2 cup chopped fresh chives

Melt the butter in a large heavy pot over low heat. Add the onions and
leeks and stir to cover them with butter. Cover the pot and cook slowly
to allow the vegetables to sweat about 20 minutes. Add the potatoes,
stir them into the butter, cover the pot and cook over low heat another
15 minutes. Stir in the stock, salt and pepper. Increase the heat to
medium high and bring the soup to a slow boil. Reduce the heat and simmer
until the potatoes are tender, 20-30 minutes. In a food processor or
blender, puree the soup in batches and return it to the pot. Heat
thoroughly. Serve garnished with cheddar cheese, bacon and chives.
[The Mobile Register]


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