Baked Potato Soup I
I LOVE potato soup and this one is a winner!
I made it as written, but with two small changes. FIrst, margarine? PUH-LEASE! Butter, baby. The second was unintentional but I think it made an improvement based on some of the negative reviews. Some are mentioning that it came out mushy. Well, I cut up the potatoes and threw them in there without cooking them first. I like my potato soup to be more like chowder - thick and chunky - and that seemed to do the trick.
I am terrible at making gravies and roux, but take your time and put only a bit of flour in at a time. Then, be sure to add the first 2 cups of milk slowly, stirring it in well as you go. You can then add the rest of the milk and you'll get a nice base for the soup.
Two suggestions. First, it was a little thicker than I would like it actually, so I might thin it with a little chicken broth next time. It was also a bit more peppery than I like it - and I like pepper. I might cut it down by half and let people add it to their taste. I will likely add a bit of yellow onion next time. Not a lot, just enough to give it a smidge of onion flavor before adding the green onions at serving time.
Overall - excellent and EASY even for the roux challenged like myself. I will be making this one often for sure!
3 users found this review helpful
Feb. 7, 2013