Baked Potato Soup
By Chef Charles Knight
Source: Healthy Meat and Potatoes cookbook (page 31)
Recipe temperatures adapted for induction cooking
2 cups Chicken Stock (page 217)
1 medium onion, diced
2 stalks celery, diced
¼ teaspoon Italian seasoning
¼ teaspoon freshly ground pepper
1 medium baked russet potato, cubed
2 medium baked russet potatoes, quartered
2 cups whole milk
1 tablespoon chopped fresh parsley
¼ cup shredded cheddar cheese
2 slices bacon crisp-cooked, crumbled
In a hot dry soup pot over medium heat, 225°F to 275°F (107°C to 135°C), wet sauté the onion, parsnip and celery in ½ cup of the chicken stock until tender, about 5 minutes, stirring occasionally. Add the remaining stock, Italian seasoning, pepper and cubed potatoes. Mix well and bring to a simmer. Do not boil.
In a blender or food processor, combine the quartered potatoes and milk. Puree on medium speed. Add the mixture to the soup pot and mix well. Cover the pan and open the vent. Reduce the heat to medium-low, 185°F (85°C), and simmer until vegetables are tender and soup is thickened, about 10 minutes. Do not allow soup to boil.
To serve, top with bacon and cheddar cheese (garnish with fresh basil or green onions). Serve with warm sour dough bread.
PER SERVING: 93 Calories, 2.2g Fat (19% calories from fat), 6g Protein, 15g Carbohydrates, 8mg Cholesterol, 241mg Sodium
VARIATION: Substitute 3 cups mashed potatoes when baked potatoes are not available.