Friday, January 9, 2009

Baked Potato Soup

This is a recipe that I've been using for years. I don't remember where I first found it, but if you search you can find it on the web. It's basically a loaded baked potato in soup form. Unless your like us and reduce the milk, in which case it's like a loaded baked potato in a bowl.

I peel half of the potatoes and leave the skins on the other half. I cut them into chunks and boil them instead of baking them. I've tried it both ways and couldn't taste the difference, but the baked potatoes were much more labor intensive.

Turkey bacon works great in this recipe, as does low fat sour cream, cheese and milk. I only make this once or twice a year, so I go all out and use real butter, whole milk, the works. It's so yummy and makes a ton (so you can share with a neighbor or friend). It's perfect for a cold winter's night. Serve with crusty french or sourdough bread.

Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled (just use the entire package)
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:
-In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
-Gradually add milk, stirring constantly, until sauce has thickened.
-Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
-Reduce heat; simmer gently for 10 minutes.
-Add remaining ingredients; stir until cheese is melted.
-Serve baked potato soup immediately. Can be refrigerated for several days. Add a little extra milk when reheating.

This baked potato soup recipe serves 6 to 8.

8 comments:

kelli said...

May I just say: I am in favor of most anything that starts with 2/3 cup butter!
that sounds awesome! Have I ever had it? I can't remember if you've made it when I was around.

Kate said...

That sounds so, so good. And yes, once a year I could make it--I like that reasoning. After the marathon...

kelli said...

Have you ever frozen this? Wondering how it would do on the reheat.

Loni said...

You have had it a couple of times. Your hubs is the one who pointed out that really it couldn't be called soup the way I make it because it's so thick. I think with all that dairy, it would not freeze well. That's why I try to share it with friends instead (or gorge on it for days).

Dana said...

Oh yummy, this looks awesome!

Amy said...

Sounds delicious!!!

Amy said...

Sounds delicious!!!

kelli said...

I just made this for dinner. I don't think I've ever had it before. I would have remembered the glory of it... OH MY HEAVENS. It's like GRAVY. Cheesy, potato-y lovely gravy. I feel sick I ate so much.