Potatoes are one of the staples of my life. When I was in college, I think I ate at least one baked potato each day. They’re inexpensive, hearty, warm, and delicious, and I never get tired of eating them.
So I was really enthused about the idea of a baked potato soup. This one is every bit as hearty as it’s namesake, and it’s just as incredible. One recipe make between 8-10 servings, which is a good thing because this stuff just gets better. Leftovers are AMAZING!
- 1 small onion diced
- ½ cup butter
- ½ cup flour
- 1-2 teaspoons salt (more or less to taste)
- 4 russet potatoes, peeled and cubed (1 cm squares)
- 4 green onions, sliced
- 5 cups milk
- 1 cup cream or half and half
- ½ pound bacon, cooked and crumbled
- Salt, fresh black pepper, shredded cheddar cheese, sour cream, chives or green onion for garnish
- In a large stock pot or Dutch oven over low heat, melt the butter. Add the diced onion, increase heat to medium, and sauté until transparent. Stir in the flour and salt, and whisk constantly until bubbly. Add milk, increase heat to medium-high, and continue to whisk until all the butter and flour are dissolved. Add cubed potatoes and green onion. Stirring constantly with a wooden spoon, bring mixture to a boil. Cover, and reduce heat as low as you can while still maintaining a boil. Simmer for 20-25 minutes, stirring occasionally, until potatoes are tender.
- Remove from heat, and stir in cream. Season with salt and pepper to taste.
- Serve garnished with sour cream, cheese, bacon and chives.