Tuesday, October 9, 2012
baked potato soup | recipes
Its finally fall! That means it's time for a change in the kitchen, pull out the crock pots, and Le Creuset dishes and start cooking some warm, rich, filling meals.
Today I am sharing one of my go-to recipes, shared with me almost a year ago. It graces our table regularly when its chilly outside!
Baked Potato Soup-
6-8 baker potatoes
8 oz cream cheese
6-8 pealed and chopped baker potatoes
2 cups of water
1 cup of chicken broth
When the potatoes are nearly soft enough to poke through with a fork (they will still continue to cook) blend with 8oz of cream cheese and 1/4 cup of flour.
Once the cream cheese has melted, add 3 cups of milk, (a little more or a little less depending on thickness) boil for 2 minutes.
Generously salt and pepper to taste.
Top with shredded cheese, crisp bacon, and green onions! Load it up, you wont be sorry.