Baked Potato Soup

Erik and I had a good weekend. Because of all the snow, Erik wanted to go snowmobiling. So we woke up Saturday and got ready to go out. It was a lot of fun, except we got stuck at a big water hole and had to turn around and come home. The conditions were not the greatest!

Today, it is still cold and snowy. They are calling for even more snow tonight! I decided soup would be the perfect thing for dinner, and since I had some extra potatoes, baked potato soup sounded the best. I found a recipe on Allrecipes.com and I made my own modifications to it. It came out pretty good! By the way, when I cook I often don't measure things, so this is a close estimate of the amounts that I used.

Baked Potato Soup

6-7 small red potatoes, peeled and cut in small pieces
32 ounces chicken stock
1 small onion
2 garlic cloves
5-6 strips bacon
3/4 cup cheddar cheese
1 tablespoon dried basil
2 tablespoons flour
salt and pepper

1. Cook potatoes in boiling chicken stock for about 15 minutes, in a big pot

2. Fry bacon in pan. Remove bacon and set aside. Drain pan but leave a little bacon fat.

3. Chop onion and garlic and cook in the same pan.

4. Transfer onion and garlic into the pan with the potatoes.

5. Once potatoes are cooked remove about a 1/2 cup of the mixture (potatoes, broth, and onions) and run through the food processor until smooth. Pour back into the pot.

6. Make a roux with the flour and water and add to pot.

7. Add basil, salt, and pepper to taste.

8. Add about 1/2 cup cheddar cheese and melt into the soup.

9. Serve with crushed bacon and extra cheddar cheese on top!

Sorry I didn't take a picture of the soup, but I didn't think of it until after we ate! Enjoy!