Baked Potato Soup

There has been a lot of talk recently about potato soup everywhere I go it seems, causing me to crave it. Since today was another beautiful 80-degree spring day, another stove-top meal was called for. Also, baking potatoes are on sale this week for super cheap, so it all just makes sense. This is my favorite potato soup recipe, which is adapted from more recipes than I could probably count, years of trial and error, additions and subtractions and suggestions from my husband. 

Ingredients:

• 4 large baking potatoes
• 1/2 c onion, diced
• 1 clove garlic, minced
• 2 (14-oz) cans chicken broth
• 1 c skim milk
  
• 1 stick butter
• 1/3 c flour
• 3/4 c heavy cream
• 2 tbsp Parmesan cheese
• 1/4 c mozzarella cheese
• Basil, dash
• sugar, dash
• Sea salt, to taste
• Fresh ground pepper, to taste

• Cheddar cheese
• 3 strips cooked bacon, chopped
• Sour cream (optional)
• Green onions (optional)

Directions:

• Boil potatoes until a fork can be easily inserted and set aside to cool.  Peel the potatoes and cut into bite-sized pieces (I like to coarsely mash a few of the potatoes as well).
• In a large pot, melt butter over medium heat.
• Add onion and cook until soft, about 8 to 10 minutes.  Add garlic and cook for 1 minute longer. 
• Whisk in flour to make a roux, stirring constantly; about 2 minutes

• Slowly whisk in the broth and milk. Add salt, pepper, basil, and sugar.
• Bring to boil, whisking often.
• Gradually add the cream.  Stir in the Parmesan and mozzarella cheese.

• Stir the potatoes into the soup.
  
• Simmer for at least 5 minutes, until potatoes are warmed to temperature of soup.  Season with salt and pepper, to taste.
• Ladle soup into bowls.
• Garnish with bacon and cheese. Add sour cream and green onions, if desired.