LOVE this basic recipe that is SO versatile! Here is how I made baked potato soup using left over baked potatoes: Since I didn't have any flour on hand, I used corn starch instead. I haven't read many other reviews, but generally someone complains about a 'flour' taste. For those who don't know, flour has to 'brown' after being added to the melted butter (or pan drippings, if making gravy.) Otherwise you end up with a raw flour taste. I followed the recipe above BUT did not use the bouillon cubes but then added 4 baked potatoes that I had peeled and diced. Since the soup was thicker than I preferred, I then added another cup of milk. I added salt and pepper, heated until the potatoes were warmed through, and then stirred in approx 1 C. sour cream and warmed a little more. Each serving was topped with grated cheese. Chives and real bacon bits were available for those who wanted them. Simple potato soup is our 'go-to' dish when not feeling well, so the somewhat bland potato soup fills the bill. Otherwise, add the chives and bacon before adding potatoes to the butter/flour mixture. And I agree with another poster: I prefer 'made from scratch' to the canned variety of soup. I look forward to trying this recipe with different ingredients! Thank you, Nell, for sharing!
Was this review helpful?
0 users found this review helpful
LOVE this basic recipe that is SO versatile! Here is how I made baked potato soup using left...