Tuesday, January 25, 2011
Baked Potato Soup
This soup takes a little bit on the longer side of time to make but it is definitely worth it. One way I've made it easier from the original recipe is to cook my bacon ahead of time. I've also prepared it a little earlier than dinner time and then left it warming on the stove for 30-45 minutes with no sacrifice in taste.
Baked Potato Soup
Yields: 4 servings
1/2 pound bacon
1 tsp olive oil
1 onion, diced
5 large potatoes, diced
3 cups chicken stock
3 T butter
3 T flour
1 1/2 cups milk
3 green onions, sliced (I often don't have these on hand and therefore skip them. The soup is good with or without them.)
3/4 cup shredded cheddar cheese
1/2 tsp black pepper
1. This step can be done ahead of time! Line a cookie sheet with tin foil and lay bacon slices in a single layer. Place cookie sheet in oven and turn to 400. After about 10 minutes begin watching for desired crispiness. When crispy (you don't want even slightly soggy bacon for this soup) remove bacon to paper towels to drain. (Afterward you can use the paper towel to soak up the grease on the tin foil.)
2. In a large stock pot cook onion in ~1 tsp olive oil for about 5 minutes, until tender.
3. Add potatoes and chicken stock. Bring to a boil; reduce heat to medium and simmer until potatoes are tender.
4. While potatoes are simmering, melt butter in a small sauce pan. Stir in flour and cook for 2 minutes. Slowly whisk in milk; stirring often, bring to a boil and simmer until thickened.
5. Remove a few scoops of potatoes to a separate bowl and mash with a fork.
6. Slowly stir milk mixture into stock pot. Bring to a boil then reduce heat to low and simmer.
7. Stir mashed potatoes back into pot. Add cheese, bacon, green onions and pepper. Stir to combine. Cook at least five minutes longer or until ready to serve, stirring occasionally.
Source: Stolen Moments Cooking