Warm up on 1/11/11 with Baked Potato Soup by Barbara BakesJennifer Savor the Thyme
And with snowy winter days ahead (a big winter storm for us on 1/11/11), you need some comfort food and a warm food in your belly. I promise that this Baked Potato Soup will hit the spot…..Baked Potato Soup by Barbara Bakes
4 large baking potatoes
4 Tbsp. butter
1/2 cup chopped onion
4 oz. Neufchatel cheese
2 Tbsp. flour
1 tsp. salt
1/2 tsp. black pepper
2 14 oz. cans chicken broth
1 cup frozen corn
1/8 tsp red pepper flakes
2 Tbsp. dried parsley
1 pint fat-free half and half
6 slices crisp-cooked bacon, crumbled
1 cup shredded cheddar cheese
Prick potatoes with a fork or knife. Bake in 400F oven for 1 hour or till potatoes are cooked through and soft inside; cool (I refrigerated them for several days at this point). Remove skins and cut potatoes into chunks; set aside.
In 2 or 3-quart heavy pot, saute the onions in butter over medium heat till transparent. Stir in the Neufchatel cheese, followed by the flour, salt and pepper. Add the chicken broth as you continue stirring to make the mixture smooth. Add potatoes, corn, parsley, and red pepper flakes. Stir, cover, reduce heat to low and simmer for 10-15 minutes to blend flavors. Add half and half, crumbled bacon, and cheese and just heat through but do not bring to a boil. Yield: 6-8 servings
If you love a hearty soup in the winter, consider this Split Pea and Cabbage Soup.
About Barbara Bakes:
Barbara loves to bake. Her favorite cookie recipe is Martha Stewart’s Oatmeal Toffee Cookies. In addition to sharing her kitchen adventures, creating Barbara Bakes was a great way for her to use her web design experience and Mass Communication degree. She left her job as a communications manager a few years ago to spend more time with her family. She loves to travel, try new foods and experience new cultures. But mostly importantly, she has been married for 32 years and is the mother of four terrific kids.