Chef Jill’s Baked Potato Soup
CHARLOTTE, N.C. (WBTV) -
1 sweet onion, minced
¼ cup carrots, minced
¼ cup celery, minced
4 Tbsp butter
4 Tbsp flour
Spices (to taste): salt, pepper, chili powder, cayenne, granulated garlic, paprika
10oz vegetable or chicken broth
3 cups milk (whole or 2%)
4-6 large baking potatoes, peeled & cubed
1 cup grated sharp Cheddar, Colby Jack or Mexican blend cheese
chopped chives cooked & crumbled bacon
In large saucepan over medium heat, sauté onions, carrots and celery in butter until tender, stirring occasionally until softened. Add flour and seasonings to form a blonde roux (1 minute), stirring frequently. Add broth, milk and potatoes; heat to a boil. Reduce heat to low; cover and simmer for about 20 minutes or until potatoes are tender, stirring often. Remove from heat, ladle into bowls and top with cheese, bacon and chives.
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