2 Hours8 People
This recipes yields enough food for an average of 8 portions.
Preheat oven to 400 degrees. Prick potatoes with a fork to allow for venting during roasting and bake for one hour or more until potatoes are fully cooked. Cool slightly, peel away the skins and dice the interior. Set aside 1 cup diced potatoes. Combine the chicken broth and milk in a medium heavy saucepan and heat just until warm, but not scalding. Hold over low heat, watching to prevent scalding. Melt butter in a large, heavy saucepan. Add chopped onions and cook until the onions are slightly translucent. Stir in flour and cook over medium heat, stirring constantly for three minutes. Gradually pour in hot milk/broth mixture, whisking during each addition to prevent the sauce from lumping. Cook over low heat until the sauce begins to thicken. Mash the reserved 1 cup of potato into the sauce and cook, stirring, until the mixture is the consistency of heavy cream. Stir in the remaining diced, cooked potatoes. Season with smoked paprika, salt, pepper, and hot sauce to taste. Thicken by cooking over low heat, stirring constantly, or thin with additional milk to desired consistency. Serve with the garnishes.
Elsie’s Tip: Roast the potatoes a day or so ahead and refrigerate to save prep time before serving. You can also cook the potatoes in a microwave to shorten the cooking time: Peel and dice the potatoes; microwave in small batches for a few minutes at a time until all are cooked through. Thicken or thin the soup using more or less chicken broth, if desired.