BAKED POTATO SOUP
MAKES ABOUT 2 QUARTS
Topping this soup with chopped tasso gives it a uniquely Louisiana flavor.
4 large russet potatoes
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk, room temperature
½ cup heavy whipping cream, room temperature
½ cup sour cream, room temperature, plus more to serve
1 teaspoon kosher salt
Cooked chopped tasso, grated sharp Cheddar cheese, and sliced green onion, to serve
1. Preheat oven to 400°.
2. Wash potatoes, and prick with a fork. Place on a baking sheet.
3. Bake until potatoes are cooked through and soft, about 1 hour. Let cool enough to handle.
In a Dutch oven, melt butter over medium-high heat.