Baked Potato Soup

Similar to Bennigan’s Baked Potato Soup

  • 1 Tablespoon ham base (this is a thick paste you can find in gourmet stores with the bouillon and chicken broth). If you can’t find it, substitute 1 Tablespoon additional butter and 1/4 cup finely chopped ham.
  • 1 quart chicken broth
  • 1/2 lb. yellow onions, peeled and diced
  • 2 Tablespoons vegetable margarine or butter
  • 1- 1/2 lbs. pulp from baked potatoes (about 1-1/2 or 2 large russet potatoes) – to get the pulp, peel the cooked potatoes, then chop to bite-size pieces.
  • 1/4 teaspoon. black pepper

Roux:

  • 1 cup milk
  • 1-1/2 Tablespoons flour
  • 1-1/2 Tablespoons butter

Optional garnishes:

  • 3-4 slices bacon, fried and diced
  • 1/2 cup sour cream
  • 1/4 cup chopped tops of green onions or chives
  • 1/2 cup shredded cheddar cheese

In a saucepan,  stir together the ham and the chicken broth until no lumps appear. Turn heat to high and bring to a boil, then turn off.

In a large, non-stick skillet or a stock pot, melt the margarine and add the onions; sauté until they become transparent. Add the potato pulp and black pepper to the onions and stir until completely mixed, about 2-3 minutes.

Add in the hot chicken/ham broth and stir until mixture begins to boil, then reduce heat to simmer and cook 5 minutes.

While the mixture is coming to a boil, microwave the 1-1/2 Tablespoons of butter for 20-30 seconds, until melted. Using a wire whisk, add the flour to the melted margarine and mix to create a roux (looks like paste).

Once the potato and chicken stock comes to a boil, add the roux. Using a wire whisk, mix the roux into the stock. The soup will start to thicken. Bring the soup back to a boil again, then slowly add the milk while stirring. When all the soup has been added and completely stirred in, remove from heat.

Garnish with chopped fried bacon, sour cream, shredded cheese and chopped green onions or chives.

Serves 4-6 hearty portions

Vegetarian Version

Omit the ham base and substitute vegetable broth for chicken broth:

  • 1 quart vegetable broth
  • 1 medium-large yellow onion, peeled and diced
  • scant 1 teaspoon salt (don’t fill the measuring spoon to the top)
  • 1-1/2 Tablespoons butter margarine
  • 2-1/2 large baked potatoes, (peel potatoes and dice)
  • 1/4 teaspoon. black pepper
  • 1 cup milk
  • 1-1/2 Tablespoons flour
  • 1-1/2 Tablespoons butter

In a large stock pot, melt the margarine and add the onions; sauté until they become transparent. Add the potato pulp and black pepper to the onions and stir until completely mixed. Add in the vegetable broth and stir until mixture begins to boil. While the mixture is boiling, microwave the second measurement of margarine for 20 seconds or until melted. Using a wire whisk, add the flour to the melted margarine and mix to create a roux. Once the stock comes to a boil, add the roux. Using a wire whisk, mix the roux into the stock. The soup will start to thicken. Bring the soup back to a boil again, then slowly add the milk while stirring. When all the soup has been added and completely stirred in, remove from heat. Garnish with green onions, shredded cheese, sour cream and Baco’s.

Serves 8 (1-cup servings)