Baked Potato Soup

On this chilly Saturday evening, I made one of our favorites for dinner, baked potato soup.  It's very easy to make and includes only a handful of ingredients.  It's great served with homemade bread.  Unfortunately, I didn't have time to make bread this evening.  Hope you enjoy this recipe as much as we do.

Enjoy!

Baked Potato Soup

Ingredients:

3 large russet baking potatoes

1/2 cup milk

1/2 stick butter

3 cups of Chicken Broth

1/4 cup all-purpose flour

1/3 cup cheddar cheese

1/4 teaspoon thyme

1/2 teaspoon salt (optional)

black pepper  (to taste)

Bake potatoes and cool to room temperature.  Remove the skins and coarsely chop.  Let the milk come to room temperature.  Place 3/4 cups of chopped potatoes in a separate bowl and mash with a little water to make them thin, yet creamy.  In a large, heavy pot, melt butter over medium-low heat.  While butter is melting heat the chicken broth to boiling.  Gradually mix the flour into the melted butter.  Continue stirring mixture for about 3 minutes.  While stirring the mixture, add the broth.  Next, add potato puree.  Mix well.  Lower the heat to simmer and add cheese, milk, thyme, salt, pepper, and remaining chopped potatoes.  Cover and simmer for 30 minutes, stirring often.  If soup is too thick, thin with more milk or broth. Serve garnished with cheddar cheese, a sprinkle of thyme and crumbled, cooked bacon ( if desired).

Serves: 4