Most of October has brought our traditional Indian Summer hot weather. One day, we were blessed with brief rain showers (which we are in dire need of), and it seemed like just the right time to make soup. I plugged in my pressure cooker, to steam diced Russet potatoes in 5 minutes, while preparing the soup base of butter, flour, milk, and chicken broth. If you don't own a pressure cooker, you can cook the diced potatoes on the stove in about 15-20 minutes.
The garnishes are exactly how I would "load up" the Ultimate Baked Potato-- bacon, grated cheese, green onion and, of course, sour cream. What's not to love?
I really didn't plan on photographing the soup, as I was putting it all together, because we were hungry and I was trying to speed up the process for dinner. But, once I tasted the soup I had to write down how I made it, so I could make it again. It only seemed right that I should share it with the Baked Potato Lovers of this world.
TASTING NOTES: I'm glad that I used chicken stock, instead of all water, for the soup. I think this boosted the flavor a lot more. Adding the sour cream to the soup, instead of as a garnish, gave it that perfect tang. Usually, I like to bake my One-Hour dinner rolls whenever I serve soup. This soup is so satisfying, that it didn't seem necessary to serve it with bread. But next time-- I just might spoil my family and make both!
In two days, I will have knee surgery and so I might become scarce. My surgeon says my recovery will be 4-6 weeks. Hopefully, I'll use that time to blog more often-- and I do miss not having much free time for the last few months. I truly hope that my knee will heal fast enough so that I can literally stand in my kitchen to make some of the recipes that will be perfect for the cooler weather that I hope will bless my part of California with rain, and end this drought!
Thank you, all, for your encouragement and support, in advance. I have a great surgeon, supportive family and I am very optimistic for a successful outcome
Hope to be back soon!