Recipe: Magpie's Baked Potato Soup
SoupsMAGPIE'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
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
MsgID: 1423569
Shared by: Halyna - NY
In reply to: ISO: Potato Soup like Magpie's in St. Charles...
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: Potato Soup like Magpie's in St. Charles...
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Potato Soup like Magpie's in St. Charles, MO (nt) |
Richard Behrens, Dardenne Prairie, MO | |
2 | ISO: Magpie's Baked Potato Soup - description |
Halyna - NY | |
3 | Recipe: Magpie's Baked Potato Soup |
Halyna - NY | |
4 | Thank You: Magpie's Baked Potato Soup |
Rick Behrens Dardenne Prairie, MO | |
5 | You're welcome.... Never been to MO :) |
Halyna - NY |
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