Baked Potato Soup

I had a couple of baked potatoes left over from a barbecue a couple of days ago, and I am not one to waste food.  I did something different this time.  After sauteing the onion and celery, I added the potato puree back to the pan.  All the carmelization that occurred with the onions and celery was scraped up and blended into the soup.  This made a much richer colour.

Cream of Baked Potato Soup

2 baked potatoes, peeled

1 cup of milk

1/2 cup of whole cream

1/2 cup of chicken stock

1/4 teaspoon of wasabi powder

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup finely diced sweet onion

1/4 cup finely diced celery

1 slice bacon, fried until crispy



Purée the potatoes, liquids, and seasonings in a food processor.  Meanwhile, saute the onion and celery until nicely carmelized.  Also add these to the food processor and purée.  Return all to the pan and reheat.  Serve garnished with crumbled, crisp cooked bacon.