Savory Soup is Welcome During Winter© Keetha DePriest Reed
Jan 3, 2001
Baby, it's cold outside, and you're tired of cooking, right?
Like clockwork, the first hint of autumn sends us scurrying into the kitchen to bake breads, can jams and concoct delicious treats for family and friends.
After the marathon cooking-baking-eating binge of the holidays, though, you may be ready for a break from kitchen activities.
If candy making has lost its charm, consider making a pot of simple, savory soup, perfect for gift-giving or enjoying yourself. Many soups and stews simply need to become an entire meal.
Pour hot soup into a thermos bottle and deliver to a friend's house, the perfect remedy for a bleary winter day.
If a neighbor is housebound with a cold, fill a disposable container with soup and top with garnishes. Tie a simple ribbon around the container and attach a card with reheating instructions. Maybe add a loaf of bread or package of crackers to go along with the comforting dish.
Baked Potato Soup is an easy soup to make. The ingredients are common ones you may already have in your kitchen, the instructions easy to follow. As a bonus, one part of the dish can be prepared ahead of time. And finally, anyone who likes baked potatoes will probably love this warm favorite.
Baked Potato Soup 4 large potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped and divided
6 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
8 ounces sour cream, divided
(Note: For a low-fat version, use low fat milk, turkey bacon, reduced fat cheese and reduced fat sour cream.) Bake potatoes and cool slightly (Can do this step several hours or the night before). Remove pulp with a spoon; reserve potato shells for another use.
Melt butter in large kettle or Dutch oven over medium low heat and add flour. Cook one minute. Gradually add milk. Increase the heat to medium and stir constantly until thickened. Add the potato pulp, salt and pepper. Add half of the green onions, bacon and Cheddar cheese. Cook until heated through. Add half of the sour cream and stir.
Before serving, garnish soup with remaining green onions, bacon, Cheddar cheese and sour cream.
Generously serves 6 to 8. Now - what to do with those leftover potato peels?
Simple - make potato skins! Cook several slices of bacon and crumble. Top potato skins with your favorite cheese, chopped green onions and salt and pepper. Run under a preheated broiler until cheese melts. Serve with sour cream.
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