Thursday, November 1, 2012

Baked Potato Soup

Baked Potato Soup

Original Recipe:

  • 1 onion, diced
  • 1 Tablespoon Olive Oil
  • ½ cup all purpose flour
  • 3 (14.5 ounce) cans chicken broth
  • 5 potatoes, baked, peeled and diced
  • 2 cups half & half
  • 1 cup sharp cheddar cheese, grated
  • 1 cup sour cream
  • Salt & pepper to taste

  • Sliced bacon, cooked and crumbled
  • Chives
  • Sour Cream
  • Shredded Cheddar cheese

  1. In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
  2. If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender. Once tender stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it. Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream. Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.