Wednesday, October 6, 2010

Loaded Baked Potato Soup

I am a potato soup fan and thought my recipe for Sour Cream Potato Soup was pretty darn good. This recipe tops that one. It is actually three different recipes combined plus I gave it a tweak. It turned out very flavorful and delicious! Add a slice of homemade bread and this meal was off the charts. I ended up not adding the bacon to the main soup but putting it on the table for everyone to add themselves. Much better. The bacon stayed crisp and crunchy instead of turning into a limp noodle. Even little miss finicky pants ate without much complaint.
Recipe found here, there & everywhere.
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6 baked potatoes
1/2 cup butter
1/2 onion, diced
2/3 cup flour
4 cups heavy cream
4 cups chicken broth
10 pieces bacon, crumbled
1/3 cup chives
1 garlic clove, minced
1 (8 oz) container sour cream
1/2 cup Cheddar cheese, shredded
salt & fresh ground pepper
Peel and cut the baked potatoes into medium sized chunks. Place butter and onions in a large pot and cook till onions are semi-clear. Pour the chicken broth into the pot with the onions. Warm broth and while it is heating mix milk with the flour, whisking till smooth. Whisk the milk/flour mixture into the heated broth, continuing to whisk till well blended and smooth. When soup has thickened add the potatoes, chives, salt, pepper, and garlic. Simmer for 10 – 15 minutes or till potatoes are heated through. Finally mix in the sour cream and Cheddar cheese until melted and well blended. Sprinkle with bacon when ready to serve.

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