I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup 🙂
One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here. I thought this might help warm up those that are freezing on the East coast. I feel for you all. Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?
- 1 bag of russet potatoes; peeled and cubed
- 1 large container heavy whipping cream
- 1 32 oz box chicken broth
- 1 tablespoon flour
- 3 cloves of garlic; diced
- Salt and pepper
- 1 bag grated sharp cheddar cheese
- 1 bundle of spring onions; chopped
- 6 to 8 stripes of cooked bacon; crumbled
- Peel all potatoes and dice them into ½ inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.
- Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.
- Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.