There is nothing that makes me happier than to have a pot of soup bubbling on the stove. Especially when it's frigid, like it has been the last two weeks.I tried this baked potato soup from Annie's Eats last week. It smelled so good and had a fabulous taste. The only problem was that there were not enough potatoes. The original recipe is good, but next time I will add three or four more potatoes. Oh and just crumble the potatoes, don't food process them. You'll get a gummy sticky yuck.
It's a time investment to bake the potatoes beforehand instead of microwaving them, but I think they taste better and are easier to work with. And I like to have the oven on to warm up my downstairs.
When I scooped the potato flesh out, I left a tiny bit (about 1/4" inch) in the skins and saved the shells to make potato skins. Yum. I'll tell you about those soon.
Yummmm, potato skins. In my opinion the best part of the potato. I'll give you the innards and take the skins.
ReplyDeleteYummy! We have a recipe for this soup too... we like to add green chilis. mmm.. :)
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