Friday, November 16, 2012

Restaurant Style Loaded Baked Potato Soup

Tonight I made soup...but not just any soup...a loaded baked potato soup that is extremely thick, creamy, and totally awesome.  Bonus points: I was able to use my 6 leftover baked potatoes and instead of being complex and taking forever, I had this soup on the table in 30 minutes!  Excuse the is pretty horrible (naturally I was too excited to eat the soup and so this picture was taken AFTER the family ate).

Restaurant Style Loaded Baked Potato Soup
A rich, thick soup using leftover baked potatoes
*12 slices of bacon
*1/2 cup butter
*1/2 cup flour
*4 cups milk
*2 cups cream (or half & half)
*4-6 baked potatoes, peeled and diced
*4 green onions, diced
*1 1/2 cups grated sharp cheddar cheese
*1 cup sour cream
*2 teaspoons salt
*1/2 teaspoon black pepper

1. Place bacon on rimmed baking sheet and bake at 400 degrees until crispy (10-15 minutes); drain, crumble, and set aside.
2. Melt butter over medium heat in large stockpot or dutch oven; add flour and whisk until thick and bubbling; stir in milk, cream, potatoes, and onions and bring to a boil (be sure to stir this often to prevent sticking/burning).
3. Once soup is boiling, reduce heat and simmer for 10 minutes (stirring frequently).
4. Stir in cheese, bacon, sour cream, salt, & pepper and serve once cheese has melted.

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