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Monday, November 13, 2006

Loaded Baked Potato Soup

My newest issue of Cook's Country had a recipe for Loaded Baked Potato Soup that sounded tasty. The resulting dish:



... was very rich, almost too rich. This is not a soup you'd eat by the bowlful, but it was certainly creamy and flavorful. I'm not sure yet whether it's worth making again. Since it was a new recipe, and because I didn't want to be eating soup for the rest of the week, I cut the recipe in half.
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2 comments:

  1. Anonymous1:15 AM, November 15, 2006

    Even before I read what you wrote under the photo, I thought, "Geez, that looks so rich!" Good thing you cut the recipe in half! Could you have frozen it if you couldn't finish it? (before adding the trimmings on top)

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  2. Sarah - The Home Cook8:49 AM, November 15, 2006

    I don't know if it would freeze well since there's heavy cream involved. I think if I ever made this again I would cut it with some chicken broth. It was just too rich.

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