After having delicious potato soup at several local eateries lately, I
decided to come up with my own version at home. On a cold day last
week, we enjoyed baked-potato-in-a-bowl...or 'loaded baked potato soup'
as it is appropriately called.
- 1 lb. bacon, diced
- 4 large russet potatoes, peeled and cubed
- 3 cups chicken stock
- 1/4 cup butter
- 1 large onion, chopped
- 1/4 cup flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 green onions, sliced
- sour cream, garnish (optional)
- Cook bacon until crisp...and drain on paper towel.
- Place potatoes and chicken stock in large pot and bring to a boil.
Reduce heat, and simmer for about 20 minutes or until potatoes are
tender. With slotted spoon, remove several scoops of potatoes. Place
in a bowl, mash and set aside.
- In a small saucepan, melt butter. Add the chopped onion and sauté
until tender. Stir in flour and cook for about a minute. Whisk in
milk, a little at a time, bringing to a boil and simmering until
thickened. Add cheese, salt and pepper and stir until cheese is
melted.
- Slowly stir cheese sauce into soup pot. Bring to a boil on low heat.
- Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
- To serve, ladle into individual soup bowls, topping with additional
shredded cheese, bacon, green onions and a dollop of sour cream.
