So, having acquired a blender earlier this year, I am now exploring various forms of Blender Magic, including an attempt at Blue Potato soup during playoff season that turned out an unfortunate pink granite color although tasted OK. (This one turned more blue after sitting in the fridge overnight.)
I decided to try my hand at Baked Potato Soup again a few weeks ago. I dragged my feet for a while, because I kept forgetting to buy vegetable or chicken broth at the grocery store. Finally, I decided to simply go ahead with beef broth and see how it turned out.
The answer is fine. The beef broth added a bit of flavor to the soup without overwhelming the potato-y goodness, and also mitigated the need for added salt. The recipe is simple, although it does take some time because the potatoes are baked first.
The recipe as below resulted in a soup that was slightly too thin. Unless your potatoes are huge, I would cut back to 6 cups of broth. Easier to add more than try and boil off excess liquid. (Which helped).
Also, one side product of this recipe are the Baked potato skins. After scraping, pop them back in the oven for 10-15 minutes to crisp up and then top with cheese or yogurt (what I use instead of sour cream).
Baked Potato Soup
4 Large Baking Potatoes
1 Tablespoon oil (or less)
½ cup chopped onion
8 cups beef broth, made from freeze-dried bullion
½ cup of whole milk
2 cups shredded sharp cheddar cheese (or any other hard cheese)
Preheat oven to 400 degrees. Rinse potatoes in clean water and bake for an hour. Chop onion and fry in oil in large stew pot. Add beef broth to onion. When potatoes are done, cut open and scrape the insides into the broth. Boil and let simmer for 15 minutes. (Potential modification, allow to boil until potatoes completely dissolve.) Stir in milk.
Transfer soup to blender, working in batches if necessary. Blend until smooth. Return to pot and add cheese, stirring over low heat until cheese melts and incorporates into soup.
Serve immediately or store in the refrigerator.