Baked Potato Soup
Dinners, Soups, Vegetarian
Ingredients
4 pounds red or gold potatoes
Kosher salt
Oil
1 cup unsalted butter
1 cup AP flour
1 quart cream or half and half
3 quarts milk, preferable whole
Garlic powder, onion powder, salt, and pepper to taste
2 cups frozen broccoli (optional)
3-4 carrots, cut into coins (optional)
Sliced Leeks (optional)
Shredded cheese (optional)
Crumbled Bacon (optional)
Foil lined, lightly oiled, full sized baking sheet
Large soup pan or caldera
Directions
Preheat oven to 400 degrees.
Wash your potatoes. Chop into bite sized pieces and put in a large bowl of water as you work. If you are also adding in carrots, prepare them and toss in with the potatoes. Drain and rinse.
Toss potatoes with oil and salt, and lay out on your baking sheet.
Bake for 20-35 minutes, or until lightly browned and soft when stabbed. (If you have a convection roast setting on your oven, use it.)
Melt your butter in a large pan. If you are putting leeks in your soup, cook them in the butter until soft and starting to brown. Whisk in the flour.
Once it is completely mixed, cook for at least 3 minutes, whisking frequently. Then begin slowly whisking in your cream and milk.
Cook, on low or medium low, whisking frequently until all the liquid is incorporated.
Eat a potato piece to see how salty they are, this will give you an idea of how much salt you want to add to your soup. Add in your potatoes a few at a time and cook until the soup is the desired thickness, checking the flavor periodically.
Top with shredded cheese, sour cream, crumbed bacon or other desired toppings.
Broccoli: Cook the broccoli as directed. Chop into bite sized pieces if necessary, and add during the last few minutes of cooking.