Recipe: Magpie's Baked Potato Soup

MAGPIE'S BAKED POTATO SOUP

8 large russet potatoes, scrubbed well
3 tablespoons butter
2 large onions, finely chopped
2 tablespoons chopped parsley
1 tablespoon Italian seasoning mix
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper or to taste
3 cups chicken stock
3 cups half-and-half or whole milk
1/2 cup sour cream
TO SERVE:
1 cup shredded Cheddar cheese
1/2 cup crumbled cooked bacon
1/3 cup chopped green onions or chives

Preheat the oven to 350 degrees F.

Bake potatoes about 45 minutes, until tender. Let cool. Peel and cut into 1/3-inch cubes; set aside.

In a heavy soup kettle over medium heat, melt butter; cook onions until translucent.

Add parsley, Italian seasoning, salt and pepper. Add chicken stock and potatoes. Bring to a boil over medium-high heat; reduce heat and simmer gently for 15 minutes, stirring occasionally.

Stir in half-and-half or milk. Return to a boil, then reduce heat and simmer 15 minutes, stirring often to prevent sticking.

Add sour cream; simmer 5 minutes.

TO SERVE:
Ladle into soup bowls; top with Cheddar, bacon and green onions or chives.

Makes 7 servings, about 1 1/2 cups each
From: Magpie's
Source: Let's Eat Recipe Card, STL Today