Rachel's Recipes

Baked Potato Soup

Posted on: May 24, 2010

This is a very hearty soup.

Ingredients
4 Large Russett Potatoes
1/2 package bacon, chopped
10 Tablespoons Butter
2/3 Cup All-purpose Flour
5 cups Skim Milk
1 cup Half and Half
2 Tablespoons red onion, finally minced
1 cups shredded cheddar cheese
1/2 cup chicken broth
1 cup sour cream (I used light)
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley

Directions
Clean the potatoes and remove the skin from one potato. Poke them with forks and bake them in the microwave, removing the peeled one when it is almost done (so it will be firm enough to cut into chunks). Let cool while preparing the soup base.

Add bacon to a dutch oven and cook until crispy. Remove bacon with a slotted spoon and drain off all but about 1 Tablespoon of fat.

Melt butter with the bacon fat on low. Gradually add the flour and whisk together until smooth, stirring constantly for about a minute to create a roux. Turn the heat up to medium and gradually add milk and half and half until mixture is thickened.

Cut skin-on potatoes in half and use a spoon to scoop out the insides into the dutch oven. Cut the peeled potato into chunks and add to the soup. Add the onions, bacon and cheese. Cook until heated through. Stir in the sour cream. Add chicken broth, adding more if you would like to think out the soup (soup can also be thinned with milk). Add salt, pepper, garlic powder, parsley, or any other additional seasonings to taste.

If desired, top with additional onion, bacon, or cheese.

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