You will feel your taste buds going into the anticipation mode just after reading through this recipe. From the buttery flavor to the creamy texture, everything about this soup reminds one of the exquisite country flavors. The soup requires baked potatoes that could be prepared a day ahead and the remaining recipe is a big time saver. You can even cook it in slow cooker which makes it a crockpot addition as well. Serve the soup fresh and hot or you can refrigerate it for three days. When you are about to reheat the soup, just make sure it's done slowly. The exotic looking soup in pale white appearance can further be glorified by adding colorful toppings of cheddar cheese, bacon bits or celery. 4 to 5 potatoes¼ teaspoon white pepper¼ teaspoon hot pepper sauce6 tablespoon butter3 finely chopped ribs celery¼ cup heavy cream½ teaspoons bouillon chicken base2 tablespoons dry basil leavesBefore roasting the potatoes, you may want to play with it. Grab a folk and prick the potatoes in several places. Keep the scrubbed potatoes in the center of the preheated oven rack for around 40 minutes and pierce a folk to see if it goes through easily. Allow them to cool and then peel them off. Cut the potatoes into ½ inch dice. Simultaneously, melt butter over medium heat in a cooking pot. Add celery and onions to stir fry till they get translucent. Up next flour is added to create a roux and that has to be cooked for about 5 minutes while you can stir it frequently. Pour the heavy cream slowly into the pot while whisking it to prevent lump formation. When the broth appears hot and smooth but is not simmering yet, then this is the time to add chicken base. Keep stirring until the mixture gets dissolved. Add seasoning like salt, basil leaves and the hot pepper sauce. When the soups starts simmering, let it simmer for another minute. Finally pour in all the diced potato and wait for the simmer. Serve immediately when hot by adding celery, bacon bits, or cheddar cheese to make it look interesting. Rate this ArticleBaked Potato Soup For a Simple SupperRating: 5.0/5 (1 vote cast)Katy Reeve has published 12 articles. Article submitted on June 19, 2013. Word count: 353
Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts
Baked Potato Soup For a Simple Supper
You will feel your taste buds going into the anticipation mode just after reading through this recipe. From the buttery flavor to the creamy texture, everything about this soup reminds one of the exquisite country flavors. The soup requires baked potatoes that could be prepared a day ahead and the remaining recipe is a big time saver. You can even cook it in slow cooker which makes it a crockpot addition as well. Serve the soup fresh and hot or you can refrigerate it for three days. When you are about to reheat the soup, just make sure it's done slowly. The exotic looking soup in pale white appearance can further be glorified by adding colorful toppings of cheddar cheese, bacon bits or celery. 4 to 5 potatoes¼ teaspoon white pepper¼ teaspoon hot pepper sauce6 tablespoon butter3 finely chopped ribs celery¼ cup heavy cream½ teaspoons bouillon chicken base2 tablespoons dry basil leavesBefore roasting the potatoes, you may want to play with it. Grab a folk and prick the potatoes in several places. Keep the scrubbed potatoes in the center of the preheated oven rack for around 40 minutes and pierce a folk to see if it goes through easily. Allow them to cool and then peel them off. Cut the potatoes into ½ inch dice. Simultaneously, melt butter over medium heat in a cooking pot. Add celery and onions to stir fry till they get translucent. Up next flour is added to create a roux and that has to be cooked for about 5 minutes while you can stir it frequently. Pour the heavy cream slowly into the pot while whisking it to prevent lump formation. When the broth appears hot and smooth but is not simmering yet, then this is the time to add chicken base. Keep stirring until the mixture gets dissolved. Add seasoning like salt, basil leaves and the hot pepper sauce. When the soups starts simmering, let it simmer for another minute. Finally pour in all the diced potato and wait for the simmer. Serve immediately when hot by adding celery, bacon bits, or cheddar cheese to make it look interesting. Rate this ArticleBaked Potato Soup For a Simple SupperRating: 5.0/5 (1 vote cast)Katy Reeve has published 12 articles. Article submitted on June 19, 2013. Word count: 353
Baked potato soup for a simple supper
You will feel your tastebuds, go into the mode of expectation just after having read through this recipe. From buttery flavor to creamy texture reminds all about this soup exquisite country variants. The soup calls for baked potatoes, there could be a day ahead and the rest of the recipe is a great time saver. You can even cook it in the slow cooker, making it a crockpot addition as well. Serve the soup, fresh and warm or you can refrigerate it for three days. When you're about to reheat soup, just make sure it happens slowly. The exotic-looking soup in Pale white appearance may further be glorified by adding colorful garnish of cheddar cheese, bacon bits or celery. 4-5 potatoes ¼ teaspoon white pepper ¼ TSP chilli sauce6 tablespoons finely chopped rib celery butter3 ¼ Cup heavy cream ½ teaspoon bouillon chicken base2 tablespoons dry Basil leavesBefore frying of potatoes, you can play with it. Grab a folk music and puncture potatoes in several places. Keep the scrubbed potatoes in the middle of the preheated oven rack for about 40 minutes and Pierce a people to see if it goes through easily. Allow them to cool and then peel them. slice potatoes into ½ inch cubes. At the same time, melt the butter over medium heat in a cooking pot. Add celery and onions to stir fry until they are transparent. Up next the flour is added to create a roux and boil for about 5 minutes, while you can touch it often. Pour the heavy cream slowly into the Pan while whisking it to avoid lumps forming. When broth appears warm and smooth but not simmering yet, then it's time to add chicken base. Keep stirring until the mixture is dissolved. Add spices such as salt, basil leaves and hot pepper sauce. When soup starts simmering, let it simmer for a minute. Finally, pour in all the chopped potato and wait on simmer. Serve immediately when it is hot, add celery, bacon bits or cheddar cheese to make it look interesting. Rate this articleBaked potato soup for a simple SupperNot yet rated
Katy Reeve has published 9 articles. Article posted on June 19, 2013. Word Count: 353