Baked Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One onion, chopped
6-8 slices bacon, chopped
6-8 Russet Potatoes, peeled and cubed
2 cans chicken broth
1 cup milk
1 cup cream
1 8oz container sour cream
8 oz. Cheddar cheese, shredded
Green Onions, sliced, with tops
Salt and pepper to taste
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Directions: |
Directions:Peel and chop the potatoes.
Put bacon in freezer for about 15 minutes, for easier chopping. I usually slice the pieces in half lengthwise, and then chop the halves.
Coat bottom of deep pot with oil, and put on burner. Once the oil is hot, add bacon and crisp, stirring occasionally. While bacon is crisping, chop onion.
Remove bacon to drain on paper towels, and add onion and potato to pot, add salt and pepper to taste. Sauté potato and onion until onions are softened. Add chicken broth, bring to a boil, reduce heat, cover, and simmer for around 15 minutes.
Heat milk and cream in a small pot. Once the potatoes have simmered for 15 minutes, put about ½ to ¾ of the potatoes into the milk and cream, using a slotted spoon. Use emulsion blender to liquefy potatoes in milk/cream mixture.
Temper sour cream with small amount of milk/cream/potato mixture. Add tempered sour cream back to milk/cream/potato mixture, then add all back to large pot. Bring to slow boil, seasoning with salt and pepper to taste. Add cheese and bacon, and continue heating until cheese is melty.
Serve with an additional sprinkle of cheese and green onion. |
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Personal
Notes: |
Personal
Notes: I'm not a huge soup person, but I do love this soup and a few others. I had taken a vacation day, and was trying to figure out what to do for dinner. We had a sack full of potatoes that needed to be used, so I decided soup would be a good way to use them up. I just started thinking about what went into a baked potato, and decided to put all of that into a soup.
Yes, I know I'm not the most original, but, hey, it really turned out tasty. It's great on a chilly evening, and makes me feel good.
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