I know, I know, it’s summer and you’re probably wondering what in the world this BXTCH is doing posting a soup recipe, don’t worry, I’m wondering the same exact thing.
Well, here’s the story. . .I wanted to do a baked potato/salad night, but I wanted to get the large baked potatoes, you know the kind, the super big ones you get at like Jason’s Deli. The only place I could find those suckers was Sam’s Club and they come in a 7 pound bag. . .7 pounds of really large potatoes. What’s a BXTCH to do?
We did the baked potato night (delicious by the way), but we needed to do something with the uncooked potatoes that were left and while I certainly wanted to do this dish back in the colder months, although those didn’t even exist this past winter in Texas, I went ahead and used this opportunity to whip up some really good soup.
As always, please read through the entire recipe, as well as notes, before indulging.
- 1 large yellow onion-diced
- 3 pounds baking potatoes-washed & diced
- 2 tbs olive oil
- 2 garlic cloves-minced
- 6 cups chicken broth
- 4 cups cream
- 1/4 plus 2 tbs all purpose flour
- 2 tsp dried basil
- salt and pepper to taste
- Topping Ideas
- Sour Cream
- Shredded Cheese
- Green Onion
- Basically if it's pretty tasty on a baked potato, it's gonna be pretty tasty in your soup.
- Before we even move to the stove, let's prep
- Wash your potatoes really well (because we're leaving on the skin) and dice
- Peel and dice your onion and mince your garlic
- It's time to cook
- 1. In a large saucepan, heat your oil over medium to medium high (depending on your stove) heat. Add onions and garlic. Cook for about 7-10 minutes.
- 2. Add flour to onions/garlic, stir. Cook for about 1 minute (really just long enough to cook the flour).
- 3. Slowly add chicken broth to the flour mixture, stirring as you go. You may want to use a ladle to add broth, just until you have about half of the broth added. Make sure to stir well as you add the broth, so your mixture doesn't get lumpy. *you will use all of the broth, it just may be easier to use a ladle until you got about half of the broth in your pot (then slowly add the rest)*
- 4. Add potatoes, stir well.
- 5. Add cream, stir well.
- 6. Add seasonings, taste, adjust if needed and you guessed it, stir well.
- So, you got all of this done, now bring it all to a boil. Then cover your pot, reduce your heat and cook for approximately 15-20 minutes, just until the potatoes are cooked.
- Don't forget to read the notes
- You could certainly use leftover baked potatoes, obviously your cook time will be reduced.
- Make sure your potato dices are the same size, I don't really want to sound like a cooking show or expert (because I'm neither), but you'll want your potatoes to cook evenly because who wants some of their potatoes mushy while others are still raw?
- If you're looking to reduce the fat, feel free to use half and half instead of cream OR you can even increase the amount of chicken broth and decrease the amount of cream. Just make sure you hit about 10 cups of liquid.
- When I say stir well, be sure to stir well. Depending on the quality of your saucepan, the potatoes could possible stick a bit, be sure to stir well (tired of hearing that yet?) and once you've reduced the heat, stir occasionally (at least I didn't say "stir well").
- You're going to get about 10 or so cups of soup. I say it "serves 5" because that's the size of my family, depending on how hungry your peeps are, you will have leftovers.
- When you warm up the leftovers, I know the microwave offers you convenience, but I find that heating on the stove gives better results, also you may want to have some chicken broth or milk on hand when you heat up the leftover soup, it will thicken as it sits overnight.
- Feeling crazy? Get yourself a bread bowl, dig out the bread and pour in the soup.