Friday, November 12, 2010
Baked Potato Soup
Mmm... nothing says comfort food like baked potato soup. Especially with fresh bread. This baked potato soup was different from my normal baked potato soup. Typically I make a Betty Crocker version that starts off with a chicken broth base - no roux. And it's good, but it's not thick or creamy. If you are looking for a potato soup version that is rich and hearty - this is your recipe. A couple of additional thoughts - you can save yourself time by doing your baked potatoes ahead of time or by using leftover baked potato innards. Also, we did not have any bacon at the time and I do think that potato soup needs bacon. Then again, I'm a firm believer in most things bacon. Therefore, I could be a little biased :)
Baked Potato Soup Ingredients
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
freshly ground pepper to taste
4 green onions, chopped
12 slices bacon, crisp-fried and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
Bake potatoes until tender; cool. Scoop out pulp into a small bowl.
Melt butter in a heavy saucepan over low heat; stir in flour. Cook for 1 minute, stirring constantly. Add the milk gradually. Cook over medium heat until thickened and bubbly, stirring regularly. Season with salt and pepper.
Add the potato pulp, 2 tablespoons green onions, 1/2 cup of the bacon, and 1 cup of the cheese. Cook till heated through.
Stir in sour cream (do not boil after this point otherwise soup will separate and generally be gross). Sprinkle each serving with reserved green onions, bacon, and cheese.