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Canuck
09-25-2014, 08:02 PM
This is a great soup after a day of duck hunting, hauling wood, or anything else outside on a cool fall day. It's also a great "comfort soup" after a hard day. My wife has a dental issue right now and has trouble eating anything too solid. This was the meal she chose. Very filling and, if you like baked potatoes with all the trimmings, this will make your day. It has sour cream, 12 slices of bacon, cheddar cheese, fresh chives and russet potatoes. Enjoy!


http://i75.photobucket.com/albums/i293/picsalot_2006/BPSoup_zpsc5fec03d.jpg



Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F. You can also bake the potatotes in your microwave if you are in a rush. They take about 12 minutes on high. Make sure you puncture them with a fork before baking in the microwave.

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.

Slice the bacon into lardons (thin strips) and 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.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

JustBen
09-26-2014, 05:29 AM
You had me at 12 strips of bacon.

Kane63
09-26-2014, 06:59 AM
You had me at 12 strips of bacon.

Yep!

VancouverSkiBum
09-26-2014, 08:44 AM
Yum!

road kill
09-28-2014, 05:18 AM
Sounds delicious. I think my doc wouldn't like me to eat this, he doesn't like most of my choices.

Canuck
09-28-2014, 08:44 AM
Sounds delicious. I think my doc wouldn't like me to eat this, he doesn't like most of my choices.

He would cringe if he saw how you make the base, lol. You take the bacon drippings and mix flour into it until it's nice and creamy then add milk and simmer that for a while. The doc would like the milk part, I guess. I always found that the taste rating is frequently conversely proportionate to the doctor's dlsapproval rating.;D;D

Shalimar
09-29-2014, 08:40 AM
Sounds interesting.. I'll have to try that sometime soon! (bacon)

(btw I cross linked this to the bacon recipe thread for obvious reasons)

Shalimar
09-29-2014, 08:42 AM
He would cringe if he saw how you make the base, lol. You take the bacon drippings and mix flour into it until it's nice and creamy then add milk and simmer that for a while. The doc would like the milk part, I guess. I always found that the taste rating is frequently conversely proportionate to the doctor's dlsapproval rating.;D;D

Canuck speakith da truth!!! (bacon)


(So far my doc has not said sfa to me re what I eat etc etc.. and cholesterol etc is all fine despite my bad eating habits)