I love baked potato soup but I have always had a hard time recreating it at home. Last year I tried to make it from scratch and I ended up with a huge pot of gunk, it looked and tasted like glue (we had to order a pizza for dinner that night.)
Recently I came across this recipe in Southern Living Magazine, I noticed they used a new product from Ore Ida called Steam and Mashed. I’d never heard of it but I figured it had to be easier than peeling and cooking them myself so I gave it a try and it turned out great, just as good as the potato soup from Panera Bread. It is really easy too, there are just a few quick steps to do on the stove top while the potatoes steam in the microwave, then you add some fun toppings like green onions, cheese, and bacon. Next time I make it I might add a little bit of beer, yum! I hope you give it a try, here is the recipe…
- 1/4 cup butter
- 1/2 cup chopped sweet onion
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1 extra-large chicken bouillon cube
- 1 (24-oz.) package frozen steam-and-mash potatoes
- 2 cups milk
- 1/2 teaspoon pepper
- Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onion
- Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
- Microwave potatoes according to package directions. (Do not add butter or milk).
- Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
- Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened.
- Serve with desired toppings and enjoy!