Baked Potato Soup
Lent is approaching, which means that part of the population of this country will stop eating meat on Fridays. But apart from the potato omelette and the egg in all its forms, what can you do to feed yourself these days? One idea is the baked potato soup, a very simple and easy recipe to make.
The name of soup, I imagine it is given because vegetable broth is used to make it, although I honestly believe that it should not be called that, since it is so thick that it could pass for a puree, but well let’s respect the name of this original dish from some corner, I don’t know if from old or new England.
Option 1: baked potato soup
Ingredients:
- 1 onion
- 2 heaping tablespoons flour
- 4 potatoes
- 1 liter of vegetable broth
- 150 ml of cream
- 100 ml milk
- 1 lemon
- Cheddar cheese
- Oil
- Salt and pepper
Process:
- Preheat the oven to 200ºC.
- Boil the potatoes, peel them, chop them and mash them with a fork. Reserve.
- Mix the cream with the milk and add the juice of half a lemon. Mix everything well and reserve.
- Finely chop the onion, salt it and poach it over low heat in a frying pan, with a drizzle of oil.
- When it is soft, add the flour, mix it with the onion and let the flour cook for a minute until it loses its white color.
- When it begins to toast, add the vegetable broth little by little, stirring constantly and stirring with a few rods so that there are no lumps.
- As soon as the broth begins to boil, remove everything from the heat.
- Add the potatoes, grated cheese, milk and cream and a pinch of pepper to the broth and mix well until smooth.
- Divide the soup into individual containers that can be placed in the oven and bake for 5 to 10 minutes or as long as it takes for the cheese to melt.
Option 2: baked potatoes with broth
Ingredients:
- 1 kg potatoes
- 1 onion
- 2 cloves of garlic
- 1 tomato
- 1 pinch of salt
- 1 pinch of pepper
- 400 g of cheese for gratin
- ¼ l vegetable broth
Process:
- Preheat the oven to 250ºC
- Peel potatoes.
- Fry them for approximately 10 minutes.
- While the potatoes are frying, cut the onion into rings and mince the garlic cloves.
- In a separate pan, fry the onions and garlic for 5 minutes.
- Once the potatoes, garlic and onions are fried, place in a baking dish and season.
- Heat the vegetable broth and pour it over the potatoes and onion.
- Cover with gratin cheese and put it in the oven until it is gratin or melted.
- Serve hot.
