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Baked Potato Soup V

Reviewed: Jun. 3, 2014
This is my favorite soup recipe. It makes a very thick and rich soup. At first I was not pleased with how much I burned my fingers cooking and peeling the potatoes in the microwave as directed. I recommend peeling and cubing the potatoes then cook them in boiling water until they can be pierced with a fork. (I usually can get all the other ingredients cut, grated and measured out about the same time the potatoes are ready, give or take a few mins) Then strain and slightly mash with a fork or potato masher. No burnt fingers!
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