The Scoop on the Soups
Welcome to Biker Billy’s Season of Soups. As a special treat for winter 2015-2016 I will be sharing a new soup each week. You'll be able to find previous week’s soups in the left column navigation. These special pages will be here through the winter, but it's not a permanent part of the website. So enjoy the soups while they are here, share the page with your friends and by all means share the soup.
Sarah's Baked Potato Soup
While enjoying a family dinner with Mary and Sarah, I asked the ladies what they would like for the next season of soups recipe. My daughter Sarah suggested baked potato soup. That was the genesis for this delicious recipe. Sarah and I spent a little time together on a Saturday morning whipping up this soup. To achieve the real baked potato sensation in the soup we have left the skin on the potatoes and used care to not mash them while they're in the soup. I hope you and your family enjoy it as much as we do. Bravo Sarah!
- 4 large baking potatoes, unpeeled, quartered lengthwise and cut into 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon white pepper
- 2 teaspoons of salt
- 2 tablespoons salted butter
- 3 medium onions, peeled and julienned
- 1/2 cup water
- 1 quart whole milk
- 1 pound original Velveeta, cut into half inch cubes
- Sour Cream (optional)
- Minced chives (optional)
- Hot sauce (optional)
Preheat oven to 350°F.
Place the potato cubes in a large mixing bowl, drizzle with olive oil and toss well to coat. Combine the Paprika, turmeric, white pepper and salt in a small bowl and mix well. Place the potato pieces on a large baking sheet, and sprinkle with the seasoning mix. Place the potatoes on the center rack in the oven and bake for 30 minutes. Switch the oven to broil setting and broil for an additional 30 minutes.
In a large soup pot over medium high heat, melt the butter and add the onions. Sauté for 8 to 10 minutes or until the onions are golden brown and caramelized. Reduce the heat to low and add the water, stir well to deglaze the pan. Add the baked potato cubes and the quart of milk. Raise the temperature to medium and heat until the milk begins to steam, do not boil. Reduce the heat to low, cover and allow to simmer for 10 To 20 minutes, until potatoes are tender yet still solid chunks.
Add the cheese cubes evenly on top of the soup, cover and allow to melt for five minutes. Gently stir the soup to incorporate the cheese using care to not mash the potato cubes. Serve piping hot with sour cream, chopped chives and hot sauce on the side.
Makes about 8 to 10 serving.
Recipe Copyright Bill Hufnagle 2015.