I find a good potato soup to be a necessity in anyone's cooking repetoire. I love broth-based soups, but I LOVE cream-based soups. This is not a low fat recipe, but it could easily be adapted: low fat broth, low/no fat sour cream or greek yogurt, low fat cheese, reduced sodium bacon... see? Being on a diet does not mean you can't enjoy delicious fare. I'm not going to lie to you, however, what follows is the full-flavor recipe (and by "full-flavor," I mean that it's not Weight Watchers friendly).
Loaded Baked Potato Soup
adapted from Serena Bakes Simply from Scratch
Ingredients
4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, peeled, cooked, and chopped.
6 whole Slices Bacon, diced and divided
Directions
1. Peel potatoes, cook (boil, nuke, or bake), then dice. For a fun idea regarding the skins, see below.
2. In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.
6. Add 1/2 of the bacon, 2 cups cheddar cheese, 2/3 of scallions, and sour cream. Stir well and continue to cook over low heat until heated through and cheese is melted.
Loaded Baked Potato Soup
adapted from Serena Bakes Simply from Scratch
Ingredients
4 whole Extra Large Baked Potatoes Or 8 Regular Baked Potatoes, peeled, cooked, and chopped.
6 whole Slices Bacon, diced and divided
4 tablespoons Butter
1/2 whole Onion, chopped
2 cloves Garlic, minced
1/3 cup All-Purpose Flour
4 cup Chicken Stock
1/2 teaspoon Sea Salt (or to taste)
2 teaspoons Ground Pepper (or to taste)
3 cups Cheddar Cheese, shredded and divided
4 whole Scallions (Green Onions), chopped
1 cup Sour Cream or Greek Yogurt
1/2 whole Onion, chopped
2 cloves Garlic, minced
1/3 cup All-Purpose Flour
4 cup Chicken Stock
1/2 teaspoon Sea Salt (or to taste)
2 teaspoons Ground Pepper (or to taste)
3 cups Cheddar Cheese, shredded and divided
4 whole Scallions (Green Onions), chopped
1 cup Sour Cream or Greek Yogurt
1. Peel potatoes, cook (boil, nuke, or bake), then dice. For a fun idea regarding the skins, see below.
2. In large stock pot brown the diced bacon over medium heat. Remove bacon and drain off the grease.
3. Add 4 tablespoons butter to the brown bits at the bottom of the stock pot. Add onion and continue to cook over medium heat until onion is caramelized.
4. Add minced garlic and flour. Stir flour until absorbed by the butter and cooked about 1-2 minutes.
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low.
While stirring slowly add chicken stock to the flour mixture to prevent lumps bring to a simmer and turn heat to low.
5. Add the insides of diced baked potato. Add sea salt and pepper. Cover pot and continue to cook over low heat.
6. Add 1/2 of the bacon, 2 cups cheddar cheese, 2/3 of scallions, and sour cream. Stir well and continue to cook over low heat until heated through and cheese is melted.
7.
Serve soup topped with remaining bacon, cheedar cheese, scallions and crisp potato skins (see below).
Crispy Potato Skin Garnish (optional)
In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through.
Crispy Potato Skin Garnish (optional)
In a large saute pan add 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat and cook until butter is melted. Add potato skins and fry until crisp and heated through.
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