'Tis the season to revel in the joys of soups and stews. Curl up in front of the fire with a soothing bowlful of Baked Potato Soup. Enjoy your soup warm with spice as well as heat? Try a Cajun favorite like Catfish Court Bouillon or Louisiana Seafood Gumbo.
- Amish Chicken Corn Noodle Soup
- Baked Potato Soup
- Beef Bourguignonne
- Beef Stew
- Broccoli-Cheese Soup
- Catfish Court-Bouillon
- Favorite Chicken Broth
- French Onion Soup
- Gazpacho: Summer Soup
- Greek Chicken-Lemon Soup
- Hearty Yankee Bean Soup
- Louisiana Seafood Gumbo
- Nantucket Clam Chowder
- Navy Bean Soup
- Tortilla Soup
- Won-Ton Soup
- Add Your Favorite Soup or Stew Recipe
Here's a Recipe from the Soups and Stews Chapter; Enjoy!
'Tis the season to revel in the joys of soups and stews. A creamy and substantial soup, this dish is a meal in itself----
Baked Potato Soup
(From The American Gourmet Collection Cookbook)
4 Large Potatoes, Baked
1/2 cup Butter
2/3 cup Flour
Salt & Pepper to taste
6 cups Milk
4 Green Onions, chopped
1 cup Sour Cream
1 16-oz. pkg. Bacon, cooked until crisp and crumbled
5 oz. Cheddar Cheese, Grated
Garnish with Chives, Grated Cheddar, Bacon Bits
1. Cut baked potatoes in half, scoop out the meat and set aside. Chop half the potato peels, and discard the remainder.
2. Melt butter in a medium saucepan; slowly blend in flour with a wire whisk, whisking until thoroughly blended.
3. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
4. When milk mixture is thickened and bubbly, whisk in potato. Add green onion and potato peels.
5. Whisking well, add sour cream and crumbled bacon. Heat mixture thoroughly, and remove from heat.
6. Add cheese a little at a time, whisking until all is melted in (return to low heat, if necessary). Garnish with chives, grated cheese, and bacon crumbles. If desired, thin soup with a little extra milk. Serves 8.
