Baked Potato Soup
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 cups leftover mashed potatoes
2 tablespoons butter or margarine
1 medium onion: diced
1/2 pound bacon: diced, cooked, and drained well (freezer bacon for easier cutting)
1 large red pepper: diced to taste
2 cups sharp cheddar cheese: grated
1/2 cup chives: minced
4 tablespoons sour cram
approximately 2 to 3 cups of whipping cream, half and half, or milk
Kosher salt and fresh ground pepper to taste
In a large soup pot, saute onions and red peppers over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes, and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese, and chives.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 cups leftover mashed potatoes
2 tablespoons butter or margarine
1 medium onion: diced
1/2 pound bacon: diced, cooked, and drained well (freezer bacon for easier cutting)
1 large red pepper: diced to taste
2 cups sharp cheddar cheese: grated
1/2 cup chives: minced
4 tablespoons sour cram
approximately 2 to 3 cups of whipping cream, half and half, or milk
Kosher salt and fresh ground pepper to taste
In a large soup pot, saute onions and red peppers over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes, and whipping cream to desired consistency. Skim milk or chicken stock may be used to reduce calories. Salt and pepper to taste. Serve with a garnish of a dollop of sour cream, grated cheese, and chives.
