Recipe: Stuffed baked potato soup

Ingredients

Stuffed baked potato soup

Stuffed baked potato soup

  • 2 cups Potato – chopped
  • 1 cup Onion – chopped
  • 1 tomato – chopped
  • 4 green onions – sliced thin
  • 4 bacon strips – cooked and crumbled
  • 1/2 cup cheddar cheese – grated
  • 3 tbs. Dill weed
  • 2 tbs. Coriander
  • 1 tbs. Smoked Paprika
  • Salt and pepper – to taste
  • 1/2 stick Butter
  • 3 cups Chicken broth
  • 2 tbs Olive oil

Instructions

  1. Place stock pot over medium heat. Add olive oil and butter, when butter has melted add onion. Cook for 5 minutes.
  2. Add dill weed, coriander, paprika and pepper. Cook for 2 minutes.
  3. Add potato. Cook for 3 minutes.
  4. Add salt and broth. Bring to boil and reduce to simmer. Simmer for about 20 minutes or until the potato is soft.
  5. Take soup off the heat and place in blender, reserve half of the liquid. Let cool for about 10 minutes.
  6. Now very carefully blend the soup (I place a dish towel over the top of the blender in case some of the soup explodes out of the blender. Make sure to hold the blender top on and periodically turn the blender off, take the top off and let the steam escape). Add liquid as you go to get the consistency that you want.
  7. Now place the soup in the serving bowls. Top with cheese, tomato, green onion, bacon, salt and pepper.

Variations

Add chipotle or cayenne to add a little spicy to this dish.

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