Baked Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1# bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
1/2 C roasted green chili (opt.)
8 potatoes, peeled and cubed
4 C chicken stock, or enough to cover potatoes
3 T butter
1/4 C flour
1 C heavy cream
1 T chopped fresh chives
1/2 C grated cheese (opt.)
Salt and pepper to taste
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Directions: |
Directions:In a Dutch oven cook bacon until done. Remove bacon. Drain all but 1/4 C of the bacon grease. Cook celery and onion in the grease until onion is translucent, about 5 minutes. Stir in garlic and green chili continue cooking for 1-2 minutes. Add cubed potatoes and toss to coat. Sauté 3-4 minutes. Return bacon to the pot and add enough chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender.
In a separate pan melt butter. Whisk in flour then cook, stirring constantly for 1-2 minutes. Whisk in heavy cream then add chives. Bring mixture to a boil stirring constantly until it thickens. Stir cream mixture into potatoes. Purée about 1/2 of the soup and return to pot. Adjust seasoning to taste.
Top with grated cheese (opt.) |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: It’s called Baked Potato Soup because all the different flavors reminded me of a loaded baked potato. You can substitute tarragon, cilantro, sour cream or anything else you desire for your ultimate baked potato soup.
For a lighter version skip the bacon and use olive oil for sautéing the onions. Substite milk for the cream.
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