Soup ingredients
4 large baking potatoes
1/2 stick butter or 2 Tablespoons olive oil
1/2 CHOPPED ONION
8 cups low sodium chicken broth
Salt and freshly ground pepper
1/2 cup heavy whipping cream
2 cups shredded mild cheddar cheese
For the garnish
The oven should be preheated to 425 degrees.
The potatoes should be wiped with a paper towel after you rinse them. The potatoes should be pricked with forks to let the steam escape. Bake until cooked until cooked thorughly. For microwaving the potatoes, put the potatoes in the micrave and cook on high 5 minutes. Then after that five minutes turn over the baked potatoes and cook another 5 minutes. Remove and let rest for 1 minute.one potato should be cut with a sharp knife.if you find your potatoes not done then put in 1 minute then do the knofe test all over again.
In a large heavy soup pot add butter or olive oil.the. onion should then be added. Over medium low heat 4 -5 minutes or until it softens. The heat should be shut off. Then take the baked potato lengthwise and the baked potato flesh should scooped out and added to onion. Now add the chicken broth and season with salt and pepper, to taste.
Over medium heat let come to a boil. Stirring it while it boils on medium heat, then the heat should be put on low. Cover pot and let it simmer until soup is well combined about 15 minutes. Stir in cream.
The warm soup should be published while working in batches and put into a blender or food processor and puree until smooth.Return the soup to the pot and add 1 cup cheese.Cook stirring and add 1 cup of the cheese until it has melted 1-2 minutes. The soup can be refrigerated 2-3 days. To serve ladel soup into b o wls. Garnish with the one cup of cheese and add bacon .and chives or parsley.
