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Cheesy Baked Potato Soup
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Cheesy baked potato soup
Web posted Monday, September 27, 2004
By Karin Calloway
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My children begin making their Halloween plans way before the calendar page is turned to the month of October. Deciding what they will "be," who they'll make the neighborhood trek with and what kind of candy we should give out at home are big topics of discussion from September until the "bewitching" date of October 31.
If the candy-fest happens to fall on a week day, you can be assured that my children are ready to skip over their homework and hit the trail right after school. I insist they hit the books and usually get a meal in their tummies before they head out, but with all the excitement in the house, having a meal "at the ready" is well advised.
Since they were little our Halloween meal has been a big pot of soup, muffins and a salad, all of which can be served before, after or during the festivities. A pot of my Cheesy Baked Potato Soup, which is my version of a restaurant favorite of my children, is typical of our Halloween fare.
This year the holiday falls on a Sunday, so I'll use leftover baked potatoes from a steak and potato dinner the night before as the base for the soup. Leftover mashed potatoes are an excellent replacement for the baked potato pulp, and packaged mashed potatoes from the dairy case or freezer section also can be used.
Before the potatoes go into the pot, a simple white sauce is whipped up by whisking together melted butter or margarine and all-purpose flour. Those watching their fat grams can substitute fat free "squeeze" margarine for the real fat without noticing much of a difference.
Evaporated skim milk is whisked into the butter-flour mixture, and is simmered until thickened slightly before adding the potatoes. Then, American cheese slices (reduced-fat singles are fine) are added and the soup is seasoned with salt and pepper.
The garnishes make this soup my children's favorite, and letting each diner garnish their own bowl allows them to personalize their meal. Sour cream, shredded cheddar cheese, crumbled bacon and chopped green onions are all standard.
Dessert is a cinch – remember this is the eve of the candy fest! Whether you let them gorge themselves or divvy the candy out piece by piece until Thanksgiving is up to you. I like to use some of their Halloween candy to create a delicious ice cream pie for a special dessert the weekend after Halloween. Just purchase a chocolate cookie pie crust and some vanilla, chocolate or coffee ice cream. Chop up a few chocolate candies (Butterfingers, M&Ms and Snicker's bars are favorites at my house) and sprinkle them in the bottom of the crust. Spread with some softened ice cream, and sprinkle with another layer of chocolate candies. My pie usually has two layers of ice cream and three layers of chopped candies, and it is always a hit with my kids.
Cheesy Baked Potato Soup
1/4 cup butter, margarine or fat free margarine
1/4 cup all-pourpose flour
1 12-ounce cans evaporated skim milk
2 cups potato pulp*
4 slices regular or reduced-fat American cheese
1 cup sour cream, plus additional for garnish
Salt and freshly ground black pepper, to taste
Crumbled bacon, shredded cheddar cheese and chopped green onions, optional, for garnish
Melt the butter or margarine in a Dutch oven over medium heat. Whisk in the flour and stir for 1 minuite. Whisk in the evaporated milk and simmer until slightly thickened, about 10 minutes. Add the potato pulp and cheese and simmer until heated through. Stir in the sour cream and cook 2 minutes, stirring constantly. Season to taste with salt and pepper before serving. Garnish each serving with bacon, cheese and chopped green onion, if desired.
Makes 4 to 6 servings.
*Leftover baked potatoes, leftover mashed potatoes or prepared mashed potatoes (available in the dairy or freezer case at your supermarket) can be substituted for potato pulp.
Karin Calloway writes a weekly food column for The Augusta Chronicle and Viking Range, and has a weekly food segment on WJBF - Channel 6. She has published two cookbooks, Quick Cooking and Quick Cooking II. She and her husband Bond live in Evans with their children Tripp, 12, and C.C., 10.
--From the Tuesday, September 28, 2004 printed edition of the Augusta Chronicle
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