Creamy Baked Potato and Parmesan Soup

Sauté the onion, carrot, celery and garlic in the butter for 10 minutes or until lightly browned. Add the flour and stir another minute, then add the half the broth, stirring well over high heat until mixture becomes thick. Then, add the rest of the broth stirring well again, and when thick add the milk and lower the heat. Next, add the potatoes and bring to a slow simmer, stirring often for about 20 minutes. Still at a simmer add the cream, parmesan, Worcestershire sauce, cayenne, and dill. Cook for another 10 minutes, stirring well so the cheese doesn’t stick to the pan and scorch. Taste and add pepper and salt. Do not add salt before tasting because the butter, broth and cheese are salty. Serve with one or more garnishes. Makes 6 main course servings.

Optional: you can blend a portion or all of the soup with an immersion blender, although you may have to thin it with a little extra milk.

Impatient Baked Potatoes: Rinse the potatoes and poke a few holes in them with a paring knife…then microwave till a fork pokes into them easily but they aren’t soft or shriveled yet. Then place them in a 425F oven for 10 to 15 minutes until the skins are crisp and starting to brown.

Patient Baked Potatoes: Rinse the potatoes and poke a few holes in them with a paring knife, place on a tinfoil lined baking sheet and bake at 400F for 1 hour or until a fork pokes into them easily and they are starting to shrivel.