Tuesday, October 28, 2008

Mashed Potato Soup

I didn't take a picture of the soup, but here is a picture of the soup-lover. The temperature was 42 degrees this morning at 4:50am during my 5 minute drive to the gym. The high in our area was about 65 today which felt sooooo cold. Joshua asked me to make some Mashed Potato Soup tonight for dinner, so that he could bring the leftovers to school tomorrow for his lunch.

2 med baked potatoes
3 tsp butter
1 c. chopped onion
2 tsp flour
4 c. chicken stock
2 c. water
1/4 c. corn starch
1 1/2 c. instant mashed potatoe flakes
1 tsp salt
3/4 tsp pepper
1/2 tsp basil
1/4 tsp thyme
1 c. half and half

1. Melt butter in large saucepan, saute onion until lightly brown.

2. Add the flour to make a roux.

3. Add stock, water, corn starch, instant mashed potato flakes and spices to the pot. Bring to boil, then turn down heat to simmer for 5 minutes.

4. Cut already baked potatoes in half, scoop out flesh. Add potato flesh and half/half to saucepan, bringing soup to a boil, then simmer for 15 minutes.

Serve with bacon bits, chopped broccoli, shredded cheddar cheese and anything else that sounds good!!

Makes about 6-8 servings.


Meg said...

The soup taster is mighty cute! Great recipe!

Anonymous said...

Hmmm. Do you find that the chicken stock is necessary, flavor-wise? Otherwise I might try some veggie stock instead for vegetarian night...

Mary H. said...

I like the chicken stock for flavor, but I'm sure it would make up just fine with a vegetable stock. I just seemed to have had a ton of chicken stock on hand from hubby's early post-surgery days.

Leah said...

Great recipe, Mary! I love your Blog! :) We're pretty sqaure around here, too. :)

Michelle M. said...

That sounds delicious! And that photo is adorable.