Baked potato soup

4 maris piper potatoes, cleaned
butter or margarine
1/2 onion, chopped
4-5 sticks of celery
2 cloves garlic, minced
2 tbsp of flour
1 cup chicken broth
2 cups milk

Optional toppings: shredded cheese, diced ham or crumbled bacon, chives or scallions, Tabasco sauce, croutons

Quarter the potatoes and roast them in the oven at 200 degrees for 1 1/2 hours with 1 tbsp butter. Set aside to cool slightly. Melt the butter in a soup pot over medium-high heat and add onion and celery. Cook 6-7 minutes until softened. Add minced garlic and cook 30 seconds, until fragrant. Add flour and stir several minutes to make a thickened roux. Gradually stir in milk and broth. Add roasted potatoes to soup and mash. Cook soup on medium to bring to a boil. Add salt and pepper (to taste). Serve alone or topped with anything that sounds good to you.



I am quite impressed with the soup; it tastes like the soup from Tony Romas (i haven't tried the soup from there but i think it tastes like it). It's very American (or at least i think it's very American).