Baked Potato Soup

4 medium baking potatoes, baked
1 stick butter (1/4 lb)
1 medium onion, diced
2 cloves garlic, minced
1/2 cup tasso diced
One 8-ounce container sour cream
1 pint heavy whipping cream
2 cups milk
2 tablespoons picante sauce
1-1/2 tablespoons Tony Chachere's Special Herb Blend
3 tablespoons green onions, chopped
Cheddar cheese, grated

Peel baked potatoes and grate or mash well; set aside. In a large pot, melt butter. saute onions until golden brown. Add garlic and cook another 15 to 20 seconds. Add tasso and combine. Saute until tasso begins to brown. Then add sour cream, whipping cream, milk, picante sauce and seasoning.

Bring to a boil. Lower heat to a simmer. Let cook until sauce begins to thicken. Add potatoes and green onions. Cook until thick. Serve and top with grated Cheddar cheese.

Serves 5 to 7.

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Cajun Country -- New Iberia, Louisiana