Sunday, February 6, 2011

Baked Potato Soup

Baked potato soup is probably one of my favorite soups, right next to broccoli cheddar soup and wild rice soup.  I've never actually made baked potato soup before this, though, but it was very easy!  This will join the other great recipes that reside in my cute little recipe box, for sure.

When I told my husband earlier in the day what we were having for dinner, he said "Soup?  That's it?  That's all we're having for dinner?"  Like he's going to starve if that's all he has.  My husband is not a soup kinda guy.  In fact, not even 20 minutes ago he told me it's a 'girly' food.  Pffft.  But of course when he tried it, it knocked his socks off!  He kept saying 'wow, this is so good!' like he was doubting my cooking skills.  He should know better than that.  He still made brats for himself, thinking the soup would not satisfy him to his liking.  But after a bowl of it, he was full... oh he's so silly.  :)

Baked Potato Soup
recipe from Our Best Bites
  • 3 Tbsp. butter
  • 2-3 cloves garlic, minced
  • 1/2 cup flour
  • 4 cups milk
  • 1 14oz can of chicken broth
  • 4 medium baking potatoes, baked
  • 2 cups grated cheddar cheese, divided
  • 1 1/2 tsp. salt
  • Black pepper to taste
  • 1 1/2 cups sour cream, divided
  • 8 slices of bacon; cooked, crumbled, & divided
Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds, until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth. (If for some reason your liquid isn't smooth, put in a blender and blend until smooth.)  Bring soup just to a simmer and heat until thickened, stirring often.

Once soup is thickened, turn heat down to medium-low.  Cut baked potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  (I like to microwave my potatoes instead of baking them in an oven - same effect, A LOT less time!)  Use a wooden spoon to smash potatos, breaking up large clumps.  Add 1 1/2 cups grated cheddar cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon, if you desire.

My picture taking skills are horrid.  I promise you this picture doesn't even do it justice.  ;-)


Ashlee said...

Thanks for your comment!
I love Our Best Bites too! :)

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