Potato Soup
Let's be honest with ourselves, the only reason we love potato soup is for the cheese, bacon, and green onions. So all we really need is a vehicle for all that goodness.
This recipe is a good starting point. It's based off a copy cat recipe for the potato soup from Logan's Roadhouse but adapted a little to our taste. The secret to add a little kick to the basic flavor is hot pepper sauce which I learned from a copy cat recipe for O'Charley's, hmmm go figure.
Baked Potato Soup |
2-3 large cooked baked potatoes, cut into 1” cubes
1 1/3 sticks butter
⅔ cup flour
6 cups milk –or-
{4 cups 1% milk+ 2 cups heavy cream}
8 oz sour cream
1/2 tsp white pepper
1 tsp salt
¼ tsp garlic powder
½ tsp cracked black pepper
2 Tbsp hot pepper sauce
Toppings: shredded cheddar cheese, crumbled bacon, and chopped green onions
In large pot, melt 1 stick butter. Stir in flour; heat and stir until smooth.
Gradually add milk. You must wisk to remove the lumps.
Heat over medium heat, stirring constantly, until thickened.
Add potatoes and seasonings. Stir together carefully so as not to break up potatoes .
Reduce heat; simmer for 10 min or until reach desired consistency. Stir in sour cream and 1/3 stick butter then heat through.
TIPS:
I loath having to peel potatoes so here's a great trick for getting those cubes.
-Bake potatoes FIRST either in oven or microwave.
-Let cool then peel. Skin should peel right off once they cool.
-Carefully cube the potato with a sharp knife so it will not crumble. There's your cubes.
I have to make soups thick because that's the way my husband likes them and this soup will get thick. Add some additional milk to loosen it up.