Potato Soup

 

6-8 large baking potatoes

2 cups vegetarian broth (or chicken broth)

1/2 cup butter (1 stick)

1/4 cup all-purpose flour

1 medium onion, chopped

1 tablespoon chopped parsley

3/4 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon salt

Few drops of hot sauce, to your liking!

1 pint heavy cream

Grated cheese, bacon bits (optional), and chopped green onions for garnish

 

Scrub potatoes, prick with fork and bake at 375 degrees F. for 1 hour.  Potatoes should yield slightly when pressed.  Halve potatoes, scoop out pulp and cut to 1/4 to 1/2 inch pieces.  Measure 2 cups potato pulp and puree with vegetarian or chicken stock in blender or food processor until smooth and creamy.

Melt butter in large pot over medium heat.  Stir in flour and cook, stirring constantly, until flour is light golden brown.  Add onion and cook until onion is soft and translucent.  Reduce heat to low and slowly add potato/stock mixture, stirring constantly.  Add remaining potato pieces along with parsley, pepper, garlic powder, salt and hot sauce.  Add heavy cream and cook 30-45 minutes.  Adjust seasonings to taste.  Serve with grated cheese, bacon bits, and chopped green onions.

Serves 6-8.

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updated July 17, 2004