Baked Potato Soup

Ingredients and Weight:

• 2 pounds russet potatoes, scrubbed and baked
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh chives, for garnish

Preparation Time:

• 30 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Scoop out the baked potatoes and mash them in a large bowl.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
3. Gradually whisk in the chicken broth and milk until smooth. Bring to a simmer and cook for 5 minutes or until thickened.
4. Add the onion, garlic, thyme, salt, and pepper. Cook for 5 minutes more.
5. Stir in the mashed potatoes and cook for 10 minutes or until heated through.
6. Ladle the soup into bowls and sprinkle with chives.

Nutritional Information:

• Serving size: 1 cup
• Calories: 200
• Fat: 10g
• Cholesterol: 30mg
• Sodium: 450mg
• Carbohydrates: 30g
• Protein: 6g

Dish Characteristics:

• Creamy and velvety
• Rich and flavorful
• Easy to make
• Suitable for vegetarians
• Can be served as a starter or main course

User Comments:

• "This soup is so delicious and comforting. I love the creamy texture and the subtle potato flavor."
• "I've made this soup several times and it always turns out great. It's a family favorite."
• "I love that this soup is so easy to make. It's perfect for a busy weeknight meal."

Special Precautions and Tips:

• Use russet potatoes for the best texture and flavor.
• Don't overcook the potatoes. They should be tender but still slightly firm.
• If the soup is too thick, you can add more chicken broth or milk.
• You can add other ingredients to the soup, such as cooked bacon, shredded chicken, or chopped vegetables.