This soup is one my mom has made for years and I love it! Baking the potatoes instead of boiling them gives this soup such a rich wonderful flavor!
Bake the potatoes ahead of time, 400 degrees for 1 hour, and let them cool completely to make it easier to cut into cubes. Leave most of the skins on. If there are pieces that are falling off - remove those.
The roux is made very simply by melting the butter and adding flour and cooking until bubbly. Don't let the name scare you off!
Baked Potato Soup
2 cans chicken broth
2 celery stocks
5 cups milk
1 tsp garlic powder
1 tsp onion salt
1 tsp salt (to taste)
Black pepper to taste
¼ tsp Tabasco sauce
Roux – 1 cube butter + ½ c (plus a little) flour
½ jar cheese whiz
6 potatoes baked and cut up into cubes (leaving most of the skins on – if they are falling off – discard the skin pieces)
Crumbled bacon bits (not the imitation ones)
Chop celery and onion and boil in the chicken broth until tender. Blend either with an immersion blender or puree in a blender until smooth. Add the milk and continue cooking until it gets hot. Add the seasoning and the roux (see below). When thickened, add the cheese whiz and potatoes. Garnish with crumbled bacon sprinkled on top.
Roux – melt the butter in a small frying pan. Sprinkle the flour in and whisk, continuing to cook until it gets bubbly. Remove from heat. Allow to cool.