My room mate Brandi was going to make soup for this guy because he was sick,
but she had a huge test and was kinda stressed so she just got him a sprite instead, but him and his roomies gave her a hard time about not bringing the soup.
Meanwhile I was at my friend Erica's house trying her delicious lime melt-away cookies when I got a call from Brandi...
"WHERE ARE YOU??!? I need you!!!"
So I came home and helped her make baked potato soup.
And just wonderful!
Y'all have to try it because it is so good.
Baked Potato Soup
2 c. chicken stock/broth
2 c. milk
4 T. butter
1/4 c. flour
3 bay leaves
1/4 tsp. white pepper
1 large potato, peeled and finely diced
1/2 tsp. salt
bacon bits. (pretty much anything you'd put on a baked potato. but these are totally optional. It's also very good plain. I like it best with cheese.)
Heat broth and milk in a large saucepan over med-high heat to almost boiling. Remove from heat and set aside. Reduce heat to low. In a large soup pot, melt butter, add flour, stirring constantly 3 minutes to cook flour and make a roux. Gradually add milk mixture to roux pouring in a slow steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves and white pepper. Add diced potato and salt and continue to simmer over low heat 15-20 minutes or until potatoes are tender and soup thickens. Lightly mash potatoes in soup, and stir to blend well. Serve with the different toppings.
I made this on superbowl sunday for me and erica ellen. She doesn't even really like tomato with chicken, but she said she loved it... she even had seconds....so that's saying something :)
This is a family recipe that we got from Uncle Gary, but we have shared it with the world.
If you make it, I know you'll love it because it's just awesome like that.
On top of it's deliciousness, it's super easy to make.
1 cut up chicken (2-3 lbs) or 4 breasts
1 (6 oz.) can tomato paste
1 can tomato soup and a little water
1 (4 oz.) can sliced mushrooms (optional)
1/4 tsp. onion salt
1/4 tsp. oregano
1/4 tsp. garlic salt
1/4 c. parmesan cheese
2 c. mozzarella cheese
1. Preheat oven to 375. Remove skin from chicken and arrange in lightly greased cake pan.
2. Stir together soup, about 1/2 can of water, tomato paste, onion and garlic salts, oregano and mushrooms.
3. Spoon sauce over chicken.
4. Put in oven for 45-50 minutes, until chicken is tender
5. Sprinkle cheese over chicken.
6. Bake until cheese is melted - 5 more minutes.
7. Serve over spaghetti