17 September 2007

Baked Potato Soup

Saute one medium onion, chopped, in 3 Tbsp. oil or butter.

When soft, add 6 cups chicken stock or chicken broth, 5 cups baked potatoes, cubed and peeled.

Bring to a simmer, and add 1 cup heavy whipping cream, 1 cup sour cream, and salt and pepper to taste.

Bring to a simmer again, and serve with baked potato toppings, such as bacon, chopped chives, or cheese.

Source: Joy of Cooking


cj said...

Sounds really yummy, I might have to try this recipe when the weather gets cold!

Krista said...

I just made it again with a little bit of half-n-half and milk instead of the cream...and with low fat sour cream instead of regular. That lightens the fat load a little. But it's DEFINITELY a hibernator soup!