Sunday, September 29, 2013

Ann's Baked Potato Soup

·        3 lb. russet potatoes, baked, peeled, and diced –leave on some of peel
·        1 stick butter
·        1 onion, chopped
·        ½  cup sliced celery
·        1 T. parsley
·        Water to make 2 quarts
·        2 T. chicken bouillon
·        1/2 T. salt, or to taste
·        1 teaspoon ground black pepper or to taste
Add last
  • 1 can cream soup (chicken, celery, potato)
  • 2 cans evaporated milk or half and half
  • Potato flakes as needed to thicken
In large soup pot, saute chopped onion and celery in butter. Add baked potatoes with about 2 qt. water and bring to a boil and add chicken bullion.  Reduce heat to medium or low. Cook, stirring frequently until soup thickens. Be careful not to let it scorch on the bottom. If desired, use potato masher to develop smaller bits of potato. Cover and simmer, stirring frequently, until the mixture is thickened. Stir in evaporated milk and cream of celery soup, salt, pepper, stirring constantly, until soup is hot. 
For garnish, optional
  • sour cream
  • shredded sharp Cheddar cheese
  • bacon, diced
  • sliced green onion
HINTS- Buy large baked potatoes from restaurant. I hate to peel potatoes. Use frozen chopped onions. Substitute celery soup for celery.