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Jul. 12th, 2008

amberskyfire: (Default)
I'm one of those people who looks at the title of a recipe and then walks off and starts randomly mixing things together into my version of what I imagine that recipe to be. Oi, I make the best banana bread ever that way! Anyway, here's the baked potato soup I made a few days ago. It lasted three or four days for dinner for both of us. I didn't get it quite right at first, so the next day, I reheated it and added a few ingredients and now it's perfect!

Amber's Baked Potato Soup

3 large russet potatoes - peeled and chopped
1 1/2 cups grated cheddar
1/2 small tub sour cream
1 tbsp butter (optional)
1 can chicken broth
1/4 cup diced green onion or chives
1 tsp black pepper
1 tsp garlic salt or 1/2 tsp regular salt
chopped bacon bits (optional)

Place potatoes in large pot and pour in chicken broth. Add enough water to cover potatoes and boil until soft. Blend potatoes in until they form a creamy soup. Add all ingredients and stew for 10 minutes. Serve with freshly baked bread. Makes 6 large servings or 8 regular servings.

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amberskyfire

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