So I received and email from a coworker to participate in an email recipe group. Well I am working on this recipe project so I thought this would be another great way to get some recipes. For those of you on Twitter who have sent me recipes, thank you so much. I am in the process of making all of your dishes. I’ve been sick the past few weeks, so I haven’t been doing as much cooking. But I will get to your recipe!
Since I was craving baked potato soup this weekend, I decided to share that recipe with the email group and with you, my faithful readers. If you’re from Cincinnati, this might look familiar. It’s my interpretation of the famous, delicious baked potato soup from Funky’s Blackstone Grill that was located in the Kenwood Town Centre. The last time I walked into Forever 21, I tried to order a cup along with a pastrami on rye but the 16-year-old working there just didn’t get it. She probably wasn’t even born when Funky’s existed in that spot.
Baked Potato Soup
Based off the Funky’s Blackstone Grill recipe
3 – 4 Baking potatoes, such as russet or Yukon Gold
2 Tablespoons vegetable oil or butter
2 cups chopped onions
2 stalks celery chopped
3 cups chicken stock
2 cups half and half
1 cup instant mashed potato flakes – plain
½ teaspoon dried basil
2 – 3 dashes hot sauce
Salt and pepper to taste
Green onions chopped
Shredded Cheddar Cheese
Bake the potatoes until cooked through but not too soft. Once cool, peel the potatoes and chop into bite size pieces. You can bake off the potatoes a day in advance and keep in the fridge.
Saute onions and celery in the oil/butter in a heavy bottomed soup pot or a dutch oven over medium high heat. Saute until translucent but not browned – about 5 – 8 minutes. Add the chicken stock and bring to a simmer. Do NOT boil. (If you want a smooth consistency soup, you can puree this mixture in a blender. Never fill your blender more than half way full with hot liquid and put a clean kitchen towel over the lid in case the lid pops off. Return mixture to pot.) Reduce heat to medium low. Add half and half, mashed potato flakes, basil and hot sauce. Whisk until smooth. If you want the soup thicker, add more potato flakes. If you want the soup thinner, add more liquid. Add chopped potato chunks. Simmer for another 10 minutes or until hot. Do NOT boil as it has half and half in it or it could separate.
Garnish with chopped green onions, shredded cheddar cheese and chopped, fried bacon.