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Dairy
Easy
2 Hours
Diets 
Add any of your favorite potato toppings and enjoy this baked potato in soup form!
3–4 medium baking potatoes (2 pounds/ 1 kilogram), skin on, well washed
1 small shallot, peeled and diced very finely
1 teaspoon salt
1/4 teaspoon Gefen Black Pepper
1 tablespoon olive oil
4 cups vegetable stock
1 cup half-and-half
3/4 cup 2% milk
2 tablespoons Glicks All-Purpose Flour
4 ounces grated cheddar cheese
3 tablespoons light sour cream
3–4 large green onions (scallions), thinly sliced
Place the potatoes on a baking sheet and bake for one hour and 15 minutes in a 350 degrees Fahrenheit (180 degrees Celsius) oven. Set aside until cool enough to handle. Cut the potatoes into one-inch (2 and 1/2-centimeter) cubes.
Sauté the shallot, salt and pepper in olive oil for five to eight minutes over medium heat. Add the stock, cover and bring to a boil. Reduce the heat and simmer, covered, on medium-low for 10 minutes. Add the baked potatoes and simmer for another 10 minutes.
In a bowl, whisk together the half-and-half, milk and flour. Add this mixture to the soup, stirring as you pour it in. Bring soup back to a boil and allow to simmer for three to four minutes.
Garnish each bowl of soup with grated cheddar cheese, sour cream and sliced green onion, or any other potato toppings that you enjoy.
Excerpted from Soup: A Kosher Collection (Whitecap Books) by Pam Reiss.
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