Truly Loaded Baked Potato Soup
From wynnebaer 10 years ago
- 45 minutes to make
- Serves 4
Truly the best Baked Potato Soup I've ever had. Crisping up the potato skins to use as a garnish sent this over the top. Adapted from Serena Bakes Simply From Scratch
Ingredients
- 6-8 russet potatoes, rubbed with olive oil and sea salt, then baked shopping list
- 6 slices bacon, diced shopping list
- 6 tbls. butter shopping list
- 1/2 onion, chopped shopping list
- 1 carrot, finely chopped shopping list
- 2 cloves garlic, minced shopping list
- 1/3 cup flour shopping list
- 4 cups chicken stock shopping list
- 1/2 tsp.salt shopping list
- 1 tsp. pepper shopping list
- 3 cups cheese, I used 1 1/2 cups cheddar, 3/4 cup monterey jack and 3/4 cup American shopping list
- 4 scallions, sliced shopping list
- 1 cup sour cream (or Greek yogurt) shopping list
How to make it
- Scoop white insides out of the baked potato skins
- Roughly chop the white insides and set aside
- Chop potato skins and set aside
- In large stock pot cook bacon halfway
- Remove bacon and drain off grease. Set both aside
- Add 4 tbls. butter, carrot and onion to pot
- Cook until onions are caramelized
- Add garlic and flour and stir until flour is absorbed by the butter and cooked about 1-2 minutes
- While stirring slowly add chicken stock to flour mixture
- Bring to simmer and turn heat to low
- Add potato, salt and pepper
- Cover pot and continue to cook over low heat for 5 minutes or so
- In saute pan add 2 tbls. butter and reserved bacon grease over medium high heat
- Add potato skins and fry until crisp and heated through.
- Add 1/2 of the bacon, 2 cups cheese, 2/3 of scallions and sour cream to soup
- Stir well and continue to cook over low heat until heated through and cheese is melted.
- Serve soup topped with remaining bacon, cheese, scallions and crisp potato skins...and if you desire, a dollop of sour cream
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