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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.