It’s St. Patrick’s Day; and around here at Sow True Seed that means one thing…it’s POTATO PLANTING SEASON!!!!
In case you missed the memo, potatoes are awesome! They can be baked, fried, roasted, mashed, or even eaten raw. Potatoes are also a healthy, low-calorie (although not in this recipe!), high-fiber food. They are a good source of vitamins B6 & C, potassium, copper, manganese, phosphorus, niacin, and also contain a variety of phytonutrients.
The recipe that I am about to share with you is one that my Mother used to make for me when I was young. Now, her recipe didn’t call for onions, but I can’t help but add some caramelized onions to this soup. It adds a layer of richness that is just beautiful.
For those of you that have never made a roux before, below is a step-by-step process of how to do it.
To make a Roux:
In a stock pot melt the butter on med/low, and then add the flour until it forms a paste. Continue to stir the roux until it starts to develop a carmel color. Once the roux has reached the desired color you can start to add the milk. Add the milk about ½ cup at a time, making sure to stir it until the milk is fully mixed in and the lumps disappear. By about the 3rd cup of milk the consistincy should be about the thickness of a thin pancake batter.
At this point you can add the rest of the milk. Then add potatoes, cheese, sour cream, salt (or roasted garlic salt), pepper, caramelized onions, green onions, and if desired, bacon.
Once everything is in the pot check to see if it is the thickness that you desire. If not, add some more milk, water, or even a little vegetable broth.
Cook on med/low for about 30-40 minutes. At this point, reevaluate one more time for desired consistency. Adjust if needed. When done, ladle into a bowl and top with green onions, cheese, bacon (if using), and sour cream.
Oh, so good.
Tip: Add a deeper flavor to your Baked Potato Soup with a little ‘Roasted Garlic Sea Salt’ in place of regular salt (available from Well Seasoned Table).