Special of the Day: Baked Baby Red Potato Soup

11 Nov Special of the Day: Baked Baby Red Potato Soup

Super Simple Baked Baby Red Potato Soup

Super Simple Baked Baby Red Potato Soup

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A very favorite of our daughter Mackenzie’s is the baked potato soup at Jaker’s, and whenever she has it, she implores me to endeavor to replicate the recipe so she can enjoy it at home.

After a recent celebratory dinner out, and one more reminder, I decided it was indeed time. I picked up the necessary provisions and got to work creating, taking a super simple spin on the challenge at hand.

Popping diced baby red potatoes in the oven to bake lessens the prep time and gives you a chance to stir up a simple roux infused with garlic to add an additional layer of flavor to your comfort food creation. Beyond that, this super simple soup basically cooks itself!  All that’s left to do is to whisk in the milk, wait for it all to thicken and season the soup with white pepper and Kosher salt before adding the rest of the ingredients. How easy is that?

A last minute whisk of sour cream adds a bit of tang and silkiness before adding the baked potatoes and having fun garnishing your Super Simple Baked Potato Soup with crispy bacon, minced chives and cheddar cheese, or whatever else your heart desires.

Stir up something oh-so-satisfying in this week’s Special of the Day: Super Simple Baked Potato Soup. Enjoy!

Super Simple Baked Baby Red Potato Soup

Super Simple Baked Baby Red Potato Soup

Super Simple Baked Potato Soup

Recipe by Sydne George

(serves 6-8)

2 tbsp. olive oil

24 ounce bag baby red potatoes, washed dried and diced in bite size pieces

Kosher salt

Freshly ground pepper

¾ cup butter

1 clove garlic, minced

¾ cup flour

6 cups milk

3/4 cup sour cream

¼ tsp. white pepper

½ tsp. Kosher salt

Crispy bacon, for garnish

Cheddar cheese, grated, for garnish

Freshly snipped chives, for garnish

Preheat oven to 350 degrees.

Brush large rimmed baking sheet with olive oil.

Spread diced potatoes onto prepared pan, rolling back and forth to coat with oil.

Season with salt and pepper.

Bake in preheated oven for about 15 minutes, until baked but not soft.

Remove from oven and let cool slightly.

While potatoes are baking, stir together soup.

In large Dutch oven or heavy pot over medium heat, melt butter.

Add garlic and sauté until softened.

Whisk in flour and cook until thickened, whisking occasionally.

Whisk in milk and cook until thickened, whisking occasionally.

When thickened, whisk in sour cream until smooth.

Season to taste with white pepper and Kosher salt.

Add baked potatoes and stir to combine.

Serve hot in soup bowls. Garnish with crispy bacon, cheddar cheese and freshly snipped chives.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.

 

 

 

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