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.
When they’re done, let them cool, then scoop out the insides.
And chop them.
While the potatoes are cooking, prepare the bacon by chopping, then frying it.
Most of the ingredients are ready. Let’s make soup.
Cook the onions in butter until softened.
Add the flour to the onions and butter and cook for 5 minutes, stirring often.
Add the milk to the roux, whisking all the while. Add the chicken stock too. Cook for 10 minutes over medium heat.
Potatoes, salt and pepper are added.
All the garnishes.
Baked potato soup.
Baked Potato Soup
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
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.