This is a great soup for a party and is hearty enough to serve for dinner. Go crazy with the toppings bar - anything that goes well with potatoes would work for this!
1 stick of unsalted butter
1/2 cup flour
4 cups skim milk
6 - 8 cups chicken broth
2-3# butter potatoes, washed and diced - I left the skins on
salt and pepper
Place the diced potatoes and the milk in a large soup kettle. In a large sauce pan, melt the butter over medium heat and then add the flour. Cook for several minutes to make a roux and cook out the raw flour taste. Slowly whisk in 4 cups of broth. Mixture should thicken. Add this to the potatoes and milk. Add more chicken stock so that the potatoes are covered by 1/2" of liquid. Bring to a boil, then reduce to a simmer. If mixture gets too thick, add more stock. Cook until potatoes are tender, about 20-25 minutes. Season with salt and pepper. Ladle into bowls and send people through the toppings bar.
Toppings:
sliced green onions
assorted shredded cheeses - colby, pepperjack, sharp cheddar, etc
crumbled bacon, and lots of it!
chopped broccoli florets
sour cream
salsa
chives
lobster meat - so fancy!
small canned shrimp
Leave a comment with your favorite toppings combination!
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