Saturday, February 9, 2008

Baked Potato Soup

1 carrot, sliced
1 celery stalk, sliced
1/2 red onion, minced
1 clove garlic, minced
2 cups chicken broth
1-2 cups cream (whole milk is ok, but I'd add potato flakes for thickening)
1 tsp paprika
1 tsp curry powder
2 tsp salt
2 tsp pepper
1/2 tspn chili powder
2 tblspns flour
2 tblspons butter
5 medium baked potatoes, cut into 1 inch pieces

Melt butter in pot and mix in flour til bubbly. Add chicken stock, onion, garlic, celery, carrot and seasonings. Simmer on low for 15 minutes or until carrots are tender. Slowly stir in 1 cup of cream and continue simmering. Add potatoes. Add more cream to desired consistency. Garnish with cheese, sour cream, bacon, chives, or whatever you like on your baked potatoes!

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