Topping this soup with chopped tasso gives it a uniquely Louisiana flavor.
Baked Potato Soup
Makes about 2 quarts
Ingredients
- 4 large russet potatoes
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk, room temperature
- ½ cup heavy whipping cream, room temperature
- ½ cup sour cream, room temperature, plus more to serve
- 1 teaspoon kosher salt
- Cooked chopped tasso, grated sharp Cheddar cheese, and sliced green onion, to serve
Instructions
- Preheat oven to 400°.
- Wash potatoes, and prick with a fork. Place on a baking sheet.
- Bake until potatoes are cooked through and soft, about 1 hour. Let cool enough to handle.
- In a Dutch oven, melt butter over medium-high heat. Add flour, and whisk until smooth and combined, about 1 minute. Gradually whisk in milk until smooth. Whisk in cream and sour cream, and bring to a low boil. Reduce heat to medium-low, and simmer until thickened, about 10 minutes.
- Scrape potatoes into a bowl, discarding skins, and break up any large pieces. Add potato to soup, and whisk until just combined and smooth. Stir in salt. Serve with tasso, sour cream, cheese, and green onion.
