Houston’s Baked Potato Soup

If you want to add more gluten free recipes to your repertoire, Houston’s Baked Potato Soup might be a recipe you should try. One portion of this dish contains roughly 12g of protein, 18g of fat, and a total of 322 calories. This recipe serves 8. For 76 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced soup for Autumn. It is brought to you by Copy Kat. 803 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 30 minutes. If you have whole milk, celery salt, green onion, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. If you like this recipe, you might also like recipes such as Houston’s Walnut Apple Cobbler – no one makes food like Houston’s, Houston’s Canadian Cheese Soup, and Chicken Tortilla Soup (Similar to Houston's).

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in mixture.When potatoes or cool enough to work with carefully cut 4 in half  and place in a food processor. Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes.When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

 

Step by step:

1. Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done.

2. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato. While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from separating.

3. Let milk cool slightly with fennel seeds in mixture.When potatoes or cool enough to work with carefully cut 4 in half  and place in a food processor. Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.

4. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes.When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

Nutrition Information: