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Soup cooking |
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Final product! |
Creamy Baked Potato Soup
Ingredients:
2-3 lbs. of potatoes(I used red potatoes, but that's a personal preference)-I would try something else next time, there are better potatoes for soup...maybe Russet or Golden?
1 red onion, diced
1/2 stalk of celery, diced(I boiled the potatoes with celery leaves for their flavor)
1/2 lb. of bacon
2 cups of milk
1/4-1/2 cup of sour cream
1 can of whole kernel corn
Salt & pepper as needed
1-2 cups of chicken broth(I used about half water and half broth)
Water, as needed
I was trying to make a soup that Paul would eat(he doesn't like bacon all too much...) and I would enjoy as well. We found this happy medium. I adapted my recipe from a few I found online and in cookbooks I own.
I boiled the potatoes until they were easy to skin, then cut into bite-sized pieces(or your preference if you like them itty bitty or bigger chunks).
I would say it was a success for my first time making a variation of potato soup!