Here’s a recipe for Baked Potato Soup:
Ingredients:
- 4 large potatoes, baked
- 6 slices of bacon, cooked and crumbled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, chopped
- Salt and pepper to taste
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Instructions:
- Start by baking the potatoes. Preheat your oven to 400°F (200°C). Wash the potatoes and prick them several times with a fork. Place them on a baking sheet and bake for about 1 hour, or until they are tender. Once baked, allow them to cool slightly.
- While the potatoes are cooling, cook the bacon slices in a skillet until crispy. Remove the bacon from the skillet, let it cool, and then crumble it into small pieces. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux. This will thicken the soup.
- Gradually pour in the milk and chicken or vegetable broth while whisking constantly. Continue to cook and whisk until the mixture thickens and comes to a simmer. This usually takes about 5-7 minutes.
- Peel the skin off the baked potatoes and cut them into small cubes. Add the potato cubes to the pot, along with half of the crumbled bacon. Stir well.
- Simmer the soup for about 10 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the shredded cheddar cheese until it melts and blends into the soup. Add salt and pepper to taste.
- Finally, remove the pot from the heat and stir in the sour cream. Make sure it is fully incorporated into the soup.
- Ladle the soup into bowls and garnish with the remaining crumbled bacon and chopped green onions.
Enjoy your delicious Baked Potato Soup!