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…
4 large russet potatoes—baked, peeled and cubed)
Cook the bacon in a Dutch oven or stockpot over medium-high heat until crisp and browned.
Transfer bacon to a paper towel-lined plate.
Drain off all but 2Tbsp of the bacon grease.
Once the bacon has cooled, crumble it into small pieces..
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.
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.
1C sour cream
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.
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.
Remove from heat.
Top individual servings with remaining cheese, remaining bacon, green onion, and sour cream.