Thursday, January 17, 2013

Loaded Baked Potato Soup

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)
  1. Cook bacon until crisp...and drain on paper towel.
  2. 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.
  3. 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.  
  4. Slowly stir cheese sauce into soup pot.  Bring to a boil on low heat.  
  5. Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
  6. To serve, ladle into individual soup bowls, topping with additional shredded cheese, bacon, green onions and a dollop of sour cream.