Monday, September 16, 2013

Restaurant Quality Baked Potato Soup

Baked potato soup is probably one of my favorites, but I have been traumatized by the watery, bland garbage too often passed off as potato soup-I wont even order it anymore.

You see, I worked at Bennigan's in college.  Bennigan's had the thickest, chunkiest, most savory potato 'soup' ever.  It was popular and it was amazing and I know there are some of you out there feeling my pain-as all the Bennigan's are gone-along with their delicious potato goop of a soup.

So I decided not to be disillusioned by watery mockeries any longer-and I decided to try my hand at a thick, stick-to-your-bones potato soup.  And you know what?  I did it!

Restaurant Quality Potato Soup
Serves: 1 (6 if you decide to share)

6 med baking potatoes-coarsely peeled and chopped in large chunks
1 small yellow onion-chopped
4 strips bacon, uncooked-cut into bite sized pieces (I use my kitchen scissors for this-its easier)
1/2 stalk of celery-chopped
1 stick unsalted butter
1 pint half & half
3-4cups potato flakes
salt & pepper

Coarsely peel and chop the potatoes, put in a pan and cover with water.  Bring to a rapid boil and continue boiling until the water is cloudy.  When the potatoes start to boil, take a larger pot and put in onion, bacon, celery, butter and a few turns of pepper.  Allow it to cook until butter is melted over med-high heat.  Add half & half and stir until bubbling.  The potato water should be cloudy and potatoes very soft, carefully pour all the water and potatoes into the half & half mixture.  Bring to a boil.

At this point take a small spoon and taste the soup-it should taste along the same line of the soup you're looking for.  At this time, you can add a little salt or pepper if you feel it needs it.  You soup will still be runny and will look like the following photo: 

Next, add about 1 cup of potato flakes and stir for 1 minute.  Taste test.  Continue adding 1 cup of flakes, stirring for 1 minute and doing a taste-test until reaching desired consistency and flavor. 

Top with green onion and cheese and Enjoy!

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