Baked Potato Soup

More soup! This one is a more liquid version of a baked potato, using the same toppings as the ones used to dress up a baked potato. Which are the best part of a baked potato, after all.

To start, get baking potatoes and bake them.

Baking potatoes.

Baking potatoes.

When they’re done, let them cool, then scoop out the insides.

Halved baked potatoes.

Halved baked potatoes.

And chop them.

Chopped potatoes.

Chopped potatoes.

While the potatoes are cooking, prepare the bacon by chopping, then frying it.

Bacon pieces.

Bacon pieces.

The green onion can be chopped too.
IMG_2827

Most of the ingredients are ready. Let’s make soup.
Cook the onions in butter until softened.

Cooking the onions.

Cooking the onions.

Add the flour to the onions and butter and cook for 5 minutes, stirring often.

Making a roux.

Making a roux.

Add the milk to the roux, whisking all the while. Add the chicken stock too. Cook for 10 minutes over medium heat.

Add the milk and whisk while the soup thickens.

Add the milk and whisk while the soup thickens.

Potatoes, salt and pepper are added.

Season the soup with salt and pepper.

Season the soup with salt and pepper.

All the garnishes.

All the garnishes.

All the garnishes.

Baked potato soup.

Loaded baked potato soup.

Loaded baked potato soup.

Baked Potato Soup
Serves 4

Ingredients

5 large baking potatoes
1 medium onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
2 cups low sodium chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
3 green onions, sliced into 1/4″ pieces
1 cup Cheddar cheese, grated
4 slices bacon, sliced into 1/2″ pieces, cooked to crispy goodness

Directions

Prick potatoes with a fork. Bake in a 400° F oven for 45 – 50 minutes or until tender; cool. Cut the potatoes in half lengthwise and scoop out the insides. Chop the potatoes roughly, into pieces no larger than bite-sized.

In a large saucepan cook the onion in the butter until softened. Add the flour and stir constantly for 5 minutes while cooking the flour. Add the milk, whisking constantly to mix. Add the chicken stock. Cook over medium heat for 10 minutes, stirring often, until thickened slightly. Add the potatoes and season with salt and pepper. Cook for 10 minutes or until the potatoes are heated through.

To serve, ladle the soup into bowls and garnish with the prepared toppings: green onions, bacon, sour cream and cheddar cheese.

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