|Jodies Kitchen Sour Cream & Chive Potato Soup|
Yummy sour cream and chive potato soup, so warm thick and delicious.Just like eating a baked potato with sour cream and chives, because it has all those goodies inside.
Now I do different versions of potato soup during the year.We plant our own potatoes, so potato soup is just a must for us during the year.I do on occasion make it during the summer, but a lighter version.This one is full of Fat...Flavor..and Calories.If you know a bunch of Cowboys you might want to round them up for this hearty soup..Your gonna love it.
Complete recipe at the bottom of page.
|12 medium Taters ready to be baked|
I start with baking my potatoes on a sheet pan.I like using this method instead of boiling them and using the starchy liquid as my base.Its just my preference.
Once you have baked your potatoes you will scoop out the insides.Save those skins for later and you can make TATER SKINS
Jodies Kitchen Sour Cream & Chive Baked Potato
12 medium potatoes
2/3 cup butter
2/3 cup all purpose flour
4 cups milk
2 cups heavy whipping cream
1- 8 oz Sour Cream
4 sprigs of thyme
2 pinches Nutmeg
salt & pepper to taste..I use lots of both in this. It does need the salt in my opinion.
Wash potatoes,prick with fork and bake at 400F about 1 hour or until done.Let cool,then cut potatoes in half and scoop out potato, sit aside.Melt butter in a dutch oven over low heat,add flour,stirring until smooth.Cook about 2 minutes stirring constantly.Gradually add milk cream and thyme stirring constantly over medium heat until thick and bubbly.Stir in potato,salt pepper and nutmeg.Take off heat and add sour cream and chives,mix well.NOTES: After this is put all together I wait at-least 1 hour before adjusting salt.This soup unlike other soups & stews does not have the long cooking time for all the flavors to mingle.So you should give it time.It will taste different the longer it sets..Just gets better and better.
Don't forget to remove the stems of thyme if you used them whole. Good Luck!