Friday, October 21, 2011

Baked Potato Soup and Homemade Croutons

My mom gave me a bunch of red potatoes from her garden this year, and oh they are so good.  I have been trying to get creative with potato meals to make sure they all get used.  They were so good in this soup, but really you can use any potato in this soup.  I think the best part about this soup was the homemake croutons, cause you know, I gotta have my carbs.  My friend Kate made these croutons for a salad at play group and I haven't been able to stop thinking about them.  You must make these! 

Baked Potato Soup

4 good sized red potatoes baked and diced. I left the skin on mine (Bake these at 350 for an hour.  You will want to cover with foil so the skin doesn't get to crunchy.)
1/4 cup butter
1-2 cloves minced garlic
1/4 cup flour
3 1/2 milk
1 14.5oz can chicken broth
1 1/2 cups sharp cheddar cheese
5 strips bacon chopped
5 green onions chopped

You will want extra cheese, bacon, and green onions for garnish
Sour cream for garnish
Homemade croutons (recipe below)

Melt butter in large sauce pan, add garlic and saute for a min or so.  Stir in flour then slowly whisk in milk. Next, stir in your broth.  Continue stirring on medium heat until the soup starts to thicken and heats up but don't let it boil or the milk will curdle (if this does happen or if the soup is all all lumpy at this point just throw the soup in a blender and pulse until smooth).  Now add the cheese; when that is melted throw in the potatoes, bacon and green onions.  Let the soup simmer all the yummy flavors together for ten minutes. Serve and then top with more cheese, bacon, onions, sour cream and don't forget the amazing croutons.  This is not a low calorie food :)

Homemade Croutons
Half a loaf french bread (even better if it is a day or two old)
2 T melted butter
2 T olive oil
1-2 cloves garlic
1/4-1/2 tsp. garlic salt

Preheat oven to 425.  Cut up the bread into little crouton sized squares and put them into a large bowl.  Mix the butter and oil together.  Now the fun part, with your hands toss the garlic with the bread.  Once you feel like the garlic is evenly dispersed pour the oil/butter mixture over bread while you toss with the other hand.  Then do the same thing with the garlic salt (do 1/4 to 1/2 tsp to taste).  After the bread is evenly coated with all of its goodness, spread it out on a cookie sheet and place in the oven for 5-7 minutes or until golden brown.  You'll wanna keep a close eye on them as they will burn fast.

2 comments:

Angie said...

I've been wondering what to do with the several potatoes I need use up soon. I am SO trying this out!

Jessica Bruce said...

I made this soup for dinner last night, sooo good!! it was a total hit! thanks

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