CHARLOTTE, N.C. — A perfect potato soup for the winter season. Chef Jill Aker Ray has an easy recipe and family favorite she will share.
Heartwarming Baked Potato Soup
Set out bacon/chives/cheese as toppers).
Prep Time: 20 minutes, Cook Time: 30-40 minutes
Serves: 6-8
Ingredients 1 sweet onion-minced, 1/4 cup carrots-minced, 1/4 cup celery-minced, 4 TBSP butter, 4 TBSP flour, Spices (to taste)-salt, pepper, chili powder, cayenne, granulated garlic, paprika
1-10 oz vegetable or chicken broth, 3 cups milk (whole or 2% milk), 4-6 large baking potatoes-peeled and cubed, 1 C. grated sharp cheddar, Colby jack or Mexican blend cheese, Chopped chives, Cooked/crumbled bacon,
Instructions
In large sauce pan over medium heat, sauté onions, carrots and celery in butter until tender, stirring occasionally until softened. Add flour and seasonings to form a blonde roux (1 minute), stirring frequently. Add broth, milk and potatoes; heat to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until potatoes are tender, stirring often. Remove from heat, ladle into bowls and top with cheese, bacon and chives.
Chef Jill has a cookbook coming out soon in honor of her mother called “Tutus Table” that is available for pre-order by going onto www.chefjillakerray.com and clicking the link to warrenpublishing.