Sunday, February 6, 2011

Baked Potato Soup

Saw breadbowls at the bakery in a snowstorm; had to fill 'em, made this up as I went along:

3 large baking potatoes
2 heads broccoli
1 yellow onion
1 head garlic

4 TB butter
Salt, white pepper
Celery seed, nutmeg
Brown mustard
4 c water
2 c milk

1 grated c ea: Cheddar & gouda

1. Put the potatoes in to bake, preferably for about an hour. Steam the broccoli crowns & leaves, removing most of the stems.

2. Slice the onion with a mandolin. Peel the garlic cloves and halve the big ones. In the bottom of your soup pot, melt the butter. Put the onions & garlic in there to soften.

3. Chop the soft steamed broccoli into smithereens (as Kay would say) with trusty ulu. Add it to the softened onions & garlic.

4. Add the milk & water, then the flavorings (spices, squirts of mustard & splashes of sherry). Taste & adjust. Be very judicious with the nutmeg & generous with the rest.

5. When the potatoes are nice & crispy, take them out of the oven. mash em up some in the skins and add innards to the soup. Then chop the skins and add those too. Thicken a little with flour or cornstarch if needed (it probably won't be).

6. Stir in the cheeses to melt.



  1. mmmmmm, might have to add this one to this week's menu.

  2. Just wanted to let you know I tried this out and loved it! I chopped the onions and garlic (because I don't like onions unless they're small enough that I don't realize I'm eating them) and never got around to buying sherry. I do need to add more seasoning next time. The hubs enjoyed it, but I don't think he liked it as much as I did. That's ok. More leftovers for me!