oh my goodness gracious.
I searched the interwebz for a hearty soup recipe after an email last week from Dad that read “I see it going to be like minus 200 million degrees”. He was not exaggerating. Guys, it’s March. The highs (HIGHS) are below freezing for the next 2 weeks. I even walked around Victoria Park in Kitchener for a bit Sunday afternoon cause -24C (-11F) just “isn’t that cold anymore if the sun is out”. And then I punched myself in the face. And then I put on 2 sweaters and had leftovers.
Loaded Baked Potato Soup
(adapted from Damn Delicious)
Serves 4 hearty eaters
What you’ll need:
3 large russet potatoes; peeled, cut into 1/2″ cubes
1/4 cup onion; finely diced
5 tablespoons butter
1/4 cup flour
3.5 cups milk
1 tablespoon/1-2 sprigs fresh thyme (I prefer the taste of fresh herbs, but not having thyme leaves in my soup, you can use dried or take the leaves off and toss them in if you like)
1 cup shredded sharp cheddar
1/2 cup sour cream
salt & pepper to taste
(everything happens fairly quickly and the initial stages require constant stirring, have all your ingredients measured and prepped before you start)
In a large pot melt butter over medium heat. Whisk in flour and let brown with butter (about 1 minute). Gradually whisk in milk, whisking constantly until slightly thickened (about 1-2 minutes). Add raw potatoes, onion and thyme, stir to combine.
Bring to a boil then lower heat and simmer 15-20 minutes or until the potatoes are tender. Remove thyme sprigs. With a potato masher, slightly mash some of the stew. Add salt, pepper, cheese, and sour cream.
Toppers: shredded sharp cheddar, crumbled bacon, sour cream, green onions (if you like ‘em – I don’t) and ciabatta croutons.
This makes great leftovers. Reheat single portion on the stove top with 1/4 cup milk.
hello comfort food; let’s snuggle!