Cuisine at home Current Issue Cuisine at home Cookbook

Subscribe to Cuisine at home

Subscribe today and get this
Grilling book FREE!

Learn More

Free Weekly eRecipes

Recipes and tips from the editors of Cuisine at home delivered to you by email each week.

Learn More
Online Extras

Baked Potato Soup

From the April 2008 issue of Cuisine at home

Makes: 8

Total Time: 30

For the Baked Potaotes—
Rub with Oil and Salt:
4 medium russet potatoes (10–12 oz. each), scrubbed, dried, and pierced
For the Soup—
Saute in 4 T. Unsalted Butter:
1⁄2 cup yellow onion, diced
Whisk in:
1⁄4 cup all-purpose flour
Stir in:
2 cups low-sodium chicken broth
2 cups whole milk
4 cups baked potato flesh, lightly mashed
2 T. chopped fresh parsley
Salt and pepper to taste
For the Garnishes—
Toss in 1 T. Olive Oil; Bake:
Skins from baked potatoes, cut into strips
Salt and pepper to taste
Prepare (Keep Separate):
4 strips bacon, diced, sauteed
3⁄4 cup cheddar cheese, grated
1⁄2 cup sour cream
1⁄4 cup chopped fresh chives

Nutrition Information
Per serving: 393 cal; 21g total fat; 536mg sodium; 40g total carbs; 0g fiber; 0g protein

Preheat oven to 450° with rack in center.

Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Cool baked potatoes slightly. Scoop out and lightly mash the flesh (reserve skins); set aside.

Saute onion in melted butter until soft, about 5 minutes.

Whisk in flour; cook 2–3 minutes.

Stir in broth and milk. Cook and stir until thick, 4–5 minutes. Add potato and simmer 5 minutes; stir in parsley and seasonings.

Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.

Prepare remaining garnishes and serve with soup.

Steps to Success

1. Scoop potatoes and lightly mash flesh. Cut skins into ¼″ strips.