Sunday, October 10, 2010

Baked Potato Soup

I'm craving this soup again...

Baked Potato Soup (adapted from
Serves 3

6 slices farm-raised organic bacon
1/3 cup butter or oil
1/3 cup all-purpose flour (GF:  3 T cornstarch)
3-1/2 cups (whole) milk
2 large baked potatoes, peeled and cubed
2 green onions, chopped (or ~1/2 c white onions, i.e. a small onion)
1/2 cup and 2 tablespoons shredded Cheddar cheese
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
chives to garnish
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the butter over medium heat. Stir the cornstarch into the (cold) milk, stirring until it dissolves (adding it directly into hot stuff will give you lumps). Add this gradually to the butter, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.  Garnish with cut chives after serving into bowls, if desired.


Kristin said...

This recipe looks delightful. Wish I had some bacon on hand. I make a similar recipe called Fish Chowder which is very yummy as well.

blythe said...

I made that soup SO MANY times last year because hubby was craving it. I guess it's that time of year because I actually put it on my menu plan for this week!