a new nothing with a speckled handle

The recipe's not totally clear, but you get the point. Heat 6 Tbsp butter in soup pot Add: 2 leeks (light green and white parts), diced 1 clove garlic minced Carrots Salt and pepper Add 1 Tbsp flour to make a roux, cook for a couple minutes. Cook 15 minutes. Add 2 sprigs of thyme and 1 bay leaf. Add large can of chicken (or vegetable) broth and 1 can water. Simmer until carrots are tender. Chop up baked potatoes with skins on. Add warm cream/milk (2 cup) and 1 cup sour cream, 2 cup cheddar cheese.

Can you really improve on a baked potato? Yes! And here's how! Take russet idaho potatoes (try to get real idaho russets...and the fresher the better) Thoroughly wash each potato Really Scrub the skin of each potato with the rough side of a clean sponge Liberally brush a good amount of olive oil onto each potato Sprinkle good kosher or sea salt onto the skin of each potato Set on a baking sheet and roast in a 425 degree oven until done, approx 45 min-1hr After potatoes are done, take out of oven and let rest on counter for 10-15 minutes Dress as you like. In my opinion, nothing beats butter salt and sour cream (except for maybe some peas or broccoli.) Enjoy...and remember to eat the skin, it's delicious and healthy!