What’s for Dinner: Loaded Baked Potato Soup

02/04/08

whatsfordinnersmall.gifI wanted soup tonight because everyone in our home is in some stage of suffering from a cold. Nothing’s more comforting than a steaming, hot bowl of soup when you’re under-the-weather. Halfway through the cooking process I found myself wishing I’d just bought a can of Campbell’s Chicken Soup. There are what seemed like a million little steps on the way to the end result. I’m sure some of my weariness was in part because of my cold. However, once I got a spoonful in my mouth, I realized it was well worth the time and effort.

Loaded Baked Potato Soup Recipe

8 oz. bacon chopped

3 pounds russet potatoes

1 large onion, chopped

2 garlic cloves, minced

2 tbs of all-purpose flour

4 cups low-sodium chicken broth

1 cup heavy cream

1 sprig fresh thyme

5 cups shredded sharp Cheddar cheese

2 cups sour cream

pepper

3 scallions, sliced thin

Cook bacon in a Dutch Oven over medium heat until browned. While bacon is cooking, peel potatoes with a veggie peeler to remove wide, long strips of potato skin. Reserve the peel. Cut potatoes into 3/4 inch chunks. With a slotted spoon transfer browned bacon to a plate covered in paper towel. Add reserved potato skins to bacon fat, and cook until crisp, about 8 minutes. Use the slotted spoon to transfer to plate with bacon.

Add onion to remaining fat and cook until golden, about 6 minutes. Stir in garlic and flour, cook about 1 minute. Slowly whisk in the broth and cream. Add potatoes and thyme sprig. Bring to boil on high heat, then reduce to medium. Cover and cook until potatoes are tender, about 7 minutes.

Remove and discard thyme. With the slotted spoon transfer two cups of potatoes to a bowl and reserve. In batches, puree the remaining soup in a blender or food processor. Return soup to pot and rewarm over medium-high heat. Off the heat, add 4 cups of cheese and stir until melted. Then whisk in 1 cup of sour cream. Return reserved potatoes to pot. Season soup with pepper.

Ladle soup into bowls. Garnish the top of each bowl of soup with bacon, fried potato skins, scallions and remaining cheese and sour cream.

It took about an hour and 15 minutes to prepare this from chopping the bacon to getting the soup into the bowls and garnished. This makes at least 8 servings. We had a lot left over. The bacon and scallions didn’t go that far. To garnish all 8 servings, I’d double the amount of those two items. It was delicious, so you’ll also want to have plenty to garnish leftovers through out the week.

This recipe come from Cook’s Country Magazine.

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One Response to “What’s for Dinner: Loaded Baked Potato Soup”

  1. mydesigndiva Says:

    I’m going to give this soup a try this week… Its like -83 degrees(yup the minus is for negative) here in Chicago. So something warm and delicious is just what we need around here! Thanks!

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