It’s Monday and that means it’s time for MOUTHWATERING MONDAY!
If there is one thing I can’t get enough of in the winter it’s soup. Here’s a recipe for a baked potato soup I made this past Friday. I like this recipe because it uses chicken stock instead of milk- something I hadn’t really seen a lot of in my search for a good recipe.
Having just made it, I think Its the kind of soup that tastes better after simmering for a long time. I’d recommend making it the night before you want to serve it.
Baked Potato Soup
INGREDIENTS
3 (14oz) Cans of Chicken Stock
10 Medium Potatoes; Cubed
2 Cloves of Garlic; Minced
2 tsps Olive Oil
1/2 Cup Chopped Celery
1 Medium Diced Onion
1 Cup Diced Ham
Salt & Pepper to Taste
Shredded Cheese
Chives
DIRECTIONS
Place the potatoes in a large pot with water. Bring to a boil, then simmer over medium heat until potatoes are tender, about 10 to 15 minutes.
(While the potatoes are cooking)
In a medium pan, saute the garlic, celery and onion with the olive oil. When you start to notice the celery and onion softening, remove from heat and place in large a large crock pot. Add 1/2 of the chicken stock and the diced ham to the celery, garlic and onion mixture.
When the potatoes are finished cooking, drain and return to the pot you boiled them in. Using a hand mixer, slowly add in the remaining chicken stock, pureeing the potatoes until smooth. Add the pureed potato mixture to the crock pot, stir and cook until heated through.
Serve topped with chives, cheese and finely diced cubes of ham.
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