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Wednesday, November 9, 2011

Creamy Baked Potato Soup

With the temperatures dropping, a good hearty bowl of soup is whats called for. My Creamy Potato Soup is just whats in order! If you want it thick and chunky, no need for the blender. In my family though, it needs to come out smooth as silk.

This serves about 4. My rule of thumb is one large potato per person. If you have only small or medium potatoes add extra to the pot.

4-6 Potatoes, peeled and diced
Chicken Broth to cover potatoes
Fresh Nutmeg, about 10 grates ( or 1/4 tsp ground)
1 Garlic Clove, minced
2 cup Milk or Half and Half
1/4 cup Parmesan Cheese
Cheddar, shredded
Bacon Bits
Sour Cream
Chives or Parsley (optional)

1) In large saucepan, bring potatoes, broth, nutmeg and garlic to boil and cook until tender, remove from heat. 

2) Place about half the mixture in a blender with milk and Parmesan, blend to a creamy mixture.  Return to pot and reheat til just starting to form bubbles.

3) Spoon into serving bowls and top with shredded cheese, bacon, sour cream and chives. Enjoy!

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