Baked Potato Soup

Who doesn't love a loaded baked potato?  It's filling, satisfying and incredibly easy to make.  This is exactly the same thing.....except in soup form.  My kids crave this on snowy or rainy nights

Baked Potato Soup

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Serves: 6 Total Time: 1 hour and 50 minutes

Ingredients

  • 4 pounds potatoes (about 10 medium), washed and dried
  • 2 tablespoons olive oil (divided)
  • 1 and 1/2 teaspoons coarse sea salt (divided)
  • 3/4 teaspoon coarse black pepper (divided)
  • 6 slices uncooked bacon (about 6 ounces total)
  • 2 tablespoons white all-purpose flour
  • 3 cups chicken stock
  • 1/2 teaspoon fine kosher or table salt (and maybe more to taste)
  • 1/4 teaspoon dried ground sage (and maybe more to taste)
  • 3 cups coarsely grated cheddar cheese
  • 6 tablespoons sour cream
  • 6 tablespoons chopped green onions

Instructions

1

Preheat oven to 450ºF.

2

Place the potatoes on a large baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp coarse sea salt and ½ tsp black pepper. Rub each potato to coat with the oil and to spread the seasoning around. Put the pan of potatoes into the oven and bake until they yield easily to a fork prick, about 45 minutes.

3

Meanwhile, cook the bacon according to package directions. Reserve 2 tbsp of the bacon fat. Coarsely chop the cooked bacon.

4

In a large pot, warm the reserved bacon fat over medium-low heat. Whisk in the flour, reduce heat to low and cook while stirring for one minute. Slowly whisk in 1/2 cup of the chicken broth making sure the mixture is smooth. Gradually whisk in the remaining chicken broth and 2 cups of water.

5

Chop half of the potatoes into 1 inch chunks and add these pieces to the pot along with the chopped bacon. Slice the remaining potatoes in half and scoop the fluffy white insides into the pot. Slice the hollowed out potato skins into 2-inch pieces. Put the sliced potato skins back onto the baking sheet. Drizzle them with 1 tbsp of the olive oil and sprinkle with 1/2 tsp coarse sea salt. Toss to coat and spread them in a single layer. Put the pan back into the oven for 20-25 minutes or until skins are well-browned and crispy.

6

While the potato skins are browning add the table salt, 1/4 tsp coarse pepper and the sage to the soup pot. Bring the pot of soup to a simmer over medium-high heat, stirring occasionally. Taste the soup and add more salt, pepper and sage if needed. Reduce heat to low and cover the pot to keep the soup warm until the skins are ready. Stir the soup occasionally.

7

Place six oven-safe soup bowls onto a large jelly roll pan (this makes it easier to get them in and out of the oven). Fill each bowl 2/3 full of the soup. Sprinkle each with 1/2 cup cheese. Now the pan of potato skins and the pan of bowls swap places (skins onto counter, bowls into oven).

8

Bake the soup until the cheese is melted (5-ish minutes).

9

Top each bowl of cheesiness with some crispy potato skins, a tablespoon of sour cream and a tablespoon of green onions.

Notes

Courtesy of Food 52

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