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It's All Food Related

Incredible Potato Soup Recipe

3 tablespoons butter
1 cup finely diced onions
1 clove fresh minced garlic
6 cups chicken stock
6 large baked potatoes
2 cups buttermilk
2/3 cup sour cream
1/2 cup freshly grated Swiss cheese
2 1/2 teaspoons salt
1 teaspoon white pepper
1/2 teaspoon red [cayenne] pepper
2 tablespoons Sherry vinegar
1/4 cup minced chives

This works well with leftover baked potatoes. If you are making extra baked potatoes for another meal, set aside an extra 6 for this recipe, just be sure to use within 2 days. Or if you have the time, start baking the potatoes early in the day and then cool in the refrigerator until you are ready to make the soup.

In a large pot, about 1 gallon, melt the butter over high heat and add the onions and garlic. Cook over medium heat until they are translucent. Stir in chicken stock and reduce heat to medium. Cook for 15 minutes.

Meanwhile, take the peels off the baked potatoes and place in a bowl to mash [or use a ricer if you have one]. Once potatoes are finely mashed, add buttermilk, sour cream, and cheese.

Add this mixture to the soup stirring constantly. Season with salt and peppers. Remove from the heat and add the Sherry vinegar.

Garnish with chives. Serves 4-6 people.