It's that time of year when we are craving comfort food and this is one of mine. I love homemade soup during the winter. This is one of my favorites. A couple of years ago my daughter made potato soup that was so delicious and different from what I had been used to. When I asked her how she made it she told me she had baked the potatoes instead of boiling them. So from then on I have made my soup this way. Hope you give it a try, it really is worth the effort...but really it's not that hard.
adapted from here
2 large baking potatoes (Idaho or russet)
6 slices smoked bacon
1/2 cup all-purpose flour
6 slices smoked bacon
1/2 cup all-purpose flour
2 cups half and half
1 can chicken broth
3 ounces cheese of your choice , grated *I used taco blend that I had on hand*
Kosher salt and freshly ground black pepper
4 ounces sour cream
1 small onion diced
3 ounces cheese of your choice , grated *I used taco blend that I had on hand*
Kosher salt and freshly ground black pepper
4 ounces sour cream
1 small onion diced
Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Cook in a large,
heavy-bottomed pot over medium heat until crisp. Remove the bacon from
the pot with a slotted spoon and set aside, leaving the drippings in the
pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup in bowls, top with crumbled bacon, some cheese and a dollop of sour cream. Then say YUMMMMMMMMMMMMMM! ☺
Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do All the Things you L♥ve.
Donna
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