Sweet, Sweet Sunday

Making the Perfect Baked Potato Soup

A third dish that you can make with extra baked potatoes is Baked Potato Soup.

The perfect Baked Potato Soup will be  a creamy, hearty soup chock full of cheese, onion, sour cream and bacon.

So let’s get cooking…

 

 


The Potatoes

4 large russet potatoes—baked, peeled and cubed)

As we have been talking about on the last two articles about baked potatoes, Russet potatoes are the best potatoes to use whenever you are baking potatoes. Russet potatoes  contain enough starch that they will break down while they cook, making your soup creamier than any other type of potato would.
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The Bacon

 


The Veggies

4 tbsp unsalted Challenge Butter

2 garlic cloves, minced

1/4C onion, diced

 

Melt butter i n the skillet with the bacon grease in a Dutch oven or stock pot.

Saute the onions and garlic in the butter and bacon grease over medium heat until the onion becomes translucent….about two or three minutes.

 

 

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The Roux 

1/2C flour 

4C milk

3 cups chicken stock

1C half and half

 

Turn the burner that you used to cook the bacon down to low.

Whisk in flour until smooth. Cook for about a minute or two.

Stir in milk, chiicken broth,  and half-and-half, whisking constantly until smooth and thick,

Bring to a light simmer.

Whisk in the salt, garlic salt and pepper.

Simmer for 6min, until the mixture has thickened slightly.

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Cooking

1C sour cream

1tsp salt

1tsp pepper

2C shredded cheddar

¼X chopped green onion or green onions

Stir in potatoes. Use a potato masher to mash some of the potatoes a few times to break them up a bit.

Increase the stove temperature slightly to bring to a boil, stirring frequently.

Reduce heat.

Simmer 10min.

Mix in sour cream, 1C cheddar cheese, some of the bacon (save the remaining cheese and bacon for topping).

Continue cooking, stirring frequently, until cheese is melted, stirring frequently.

If your soup is too thin and watery, add more half-and-half or instant potato flakes.

If your soup is too thick, add more chicken broth.

Remove the pot from the heat.

 

 

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Serving

Remove from heat.

 

Top individual servings with remaining cheese, remaining bacon, green onion, and sour cream.