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Schofields Loaded Baked Potato Soup
Soup
1 large Spanish onion
5 or 6 baked potatoes
2 cups diced green onion
3 cups cream
2 Tb extra virgin olive oil
1/2 cup melted butter
2 cups sour cream
4 litres water
4 cups shredded cheddar cheese
Vegetable stock
Dashes of salt and pepper
2 Tb minced garlic
Bake potatoes prior, let stand and cool, then peel skin off and dice.
Sauté onions and garlic in oil and butter. Watch not to burn garlic. Fill medium pot
3/4 full with vegetable stock. Add rest of ingredients, simmer for one hour. Season
to perfection. Puree all together then enjoy. Yields 6L pot approx. of soup.
1-800-699-9038 www.norfolkfarms.com
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Recipe by:
Erick Erdelac,
Apprentice Chef, Schofields Bistro