Baked potato soup – loaded with yum – cheese, bacon, sour cream, and scallions. Oh, so good, on a chilly fall or winter day. Make some for dinner tonight. Serve it with my Rustic Sourdough Bread or my Artisan Whole-Grain Bread.
This soup is my idea of comfort food in a bowl. When I woke up to 12 inches of snow on the ground this morning, I knew that lunch today needed to be hot, creamy, cheesy, and satisfying. The thermometer said it was a frigid 23 degrees, and the kitchen had a slight chill. What better way to warm me up inside and out, than with this baked potato soup.
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How To Make Baked Potato Soup:
Bake 3 or 4 medium to large Russet potatoes until soft. Scoop out the potatoe meat and save the skins for making loaded baked potato skins.If you don’t have time to stuff the skins, freeze them and stuff them later. They will keep frozen for several months.
Roux is made by combining fat with flour and cooking until the flour is slightly browned. For the soup, melt the butter in a 3 qt kettle, add the flour, cook until the flour starts to brown. The roux is done and ready to use as a thickener in the soup. Roux keeps well in the refrigerator. I make a large batch of roux with 2 cups of butter and 2 cups of flour. I refrigerate what I don’t use. For this recipe, I used 3 tbsp of roux.
Cooking The Baked Potato Soup:
Whisk in the milk and chicken stock. When I have extra chicken broth, or stock I freeze it in an ice cube tray. Each cube is 1/3 of a cup of stock. If you are vegetarian, use vegetable broth. Cook the soup until it is thickened. If the soup thickens more than you prefer, add a little extra broth or milk.
Add the potatoes and onions, simmer for 10 minutes. Add the cheese, bacon, and sour cream. Salt and Pepper to taste. Make sure to save some bacon for garnish on top.
Serving The Baked Potato Soup:
Ladle into bowls and garnish with sour cream, shredded yellow cheddar cheese, crumbled bacon or imitation bacon pieces, and scallions.
Leftover soup will thicken more when it cools, so you may need to add more milk or broth to thin it out. However, heat the leftover soup before thinning as the heating will also thin it. Leftover soup is even better the next day, if that’s possible.
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- 3 potatoes large russet, bake and scooped out
- 4 tbsp flour all purpose
- 4 tbsp butter
- 1 small onion diced
- 2 ½ cup cheddar cheese (divided) 1 cup mild, 1 cup sharp, and ½ cup yellow cheddar for garnish.
- 4 cups milk 2% or whole
- 1 scallion chopped for garnish
- 6 slices bacon fried and crumbled
- 2 cups chicken stock use vegetable if you are vegetarian
- 1 cup sour cream- split 3/4 cup in soup and 1/4 cup for garnishing
- salt and pepper to taste
- 1/4 cup diced scallions with stems for garnish
- Cook the bacon until crispy and crumble. Drain all but 1 Tbsp of the bacon fat and saute the onions until translucent in the bacon fat. Remove from pan and set aside.
- Rub the potatoes with some of the drained bacon fat. This gives them a crispy skin and makes it easier to scoop them out. Poke them 2 or 3 times with a fork before baking. Bake at 425°F for 1 hour or until fork-tender. Scoop out immediately if you want to use the skins for stuffing. The skins will soften as the potatoes cool, making it harder to scoop them out for stuffing. Set the potato meat aside.
- Melt the butter in a 3-quart kettle. Add the flour and cook until the flour just starts to brown.
- Slowly whisk in the milk and stock; taking care to prevent lumps by whisking continuously until the milk is all added. Continue cooking until thick about 10 minutes. You want the soup to be simmering before going to the next step.
- Add the potatoes and diced onion; simmering over medium-low heat for 10 minutes Stir frequently to prevent sticking.
- Add the bacon (save a tbsp for garnish), 2 cups of the cheese, and 3/4 cup of sour cream. Salt and pepper to taste.
- Serve once the cheese is melted and soup is hot through. Garnish with yellow cheddar cheese, the scallions, bacon, and top with a scant 1 tbsp sour cream.