Are you guys ready for this weeks TIPSY TUESDAY?! I hope so! If not, get your posts ready and link up! I'm excited to see what everyone comes up with. :) (The link up is at the end of this post.)
This week I'm sharing my Baked Potato Soup Recipe (was posted on my old blog.) You should try it, you'll love it...promise. And I promise you it's easy as pie to throw together.
This is one of those recipes that you can definitely make into your own. I don't have exact measurements but I do have approximations. You should know I did this on a whim & didn't even know what we were going to have for dinner. I'm also no Pioneer Woman; the photos are from my iphone and are of poor quality. So, let me take you on this simple yet satisfying adventure.
1. First, you need two potatoes. I like the simple baking potatoes. Peel them and chop them to the consistency that you like. I left mine in inch or so chunks. We like it chunky.
2. Put the chunks in a pot and cover with water. Boil for 15 minutes or so just until you can pierce the potatoes with a fork easily.
3. Drain most of the water out, you'll need to leave a little bit. Now you need a can of chicken broth (you could really use any kind of broth) and a can of evaporated milk. I could literally drink a can of it, delicious. Add the whole can of broth to the pan but only a little less than half of the evaporated milk.
4. Time to season it up! This is where you will need to taste as you go. I never measure. A little garlic salt, (I just shake it for a few seconds over the pan), a little parsley (several good shakes), and a little onion powder (don't over do it). Don't be afraid!! Use your taste buds as a guide. Heck you can even branch out and add different kinds of seasonings. I just prefer these three.
5. Butter. DO NOT forget the butter. Approximately two & a half tablespoons...or more...you can't go wrong here.
6. You'll want to let this boil for a little while, about 10 minutes or so and then let it simmer for a few minutes to steam some of the liquid out and let the flavors mix. Let it get thick but not too thick or you'll have mashed potatoes instead of soup. (I like to mash the potatoes up just a LITTLE bit with a potato masher...just a little.)
7. While you're waiting for your soup to perfect get your toppings ready! We like center cut bacon. ALOT. And we like it crispy. We just put a couple paper towels on a plate and put one layer of bacon on top of that, throw it in the microwave for a few minutes until they're nice and crispy. (turkey bacon is pictured here but we prefer center cut)
8. Cheese, need I say more?
9. Self explanatory. Taste your soup before you add salt, especially if you use garlic salt. The garlic salt and the broth may have made it salty enough. I cannot stress enough to you the importance of letting your taste buds be your guide. :)
10. When your soup is to the consistency of your desires dip some up and top it with your favorites.
*Recipe was made for two, if you are feeding more you may need to multiply the approximations. :o)