As we near closer to winter, the only thing on my mind is soup! Potato soup is a well known classic that is tried and true. This recipe renders a thick and creamy soup that is absolutely decadent.
LOADED BAKED POTATO SOUP
servings: ~ 4-6
4 large russet potatoes, peeled and diced
6 slices of bacon, chopped
1/2 medium onion, diced
1/4 cup flour
4 cups milk
1 cup chicken broth
1 clove garlic, minced
3/4 cup cheddar cheese (I use sharp- personal preference)
3/4 cup sour cream
4-5 green onions, sliced
kosher salt and cracked pepper to taste
In a soup pot over medium-high heat, cook the pieces of bacon until crispy. Remove from the pot and set aside.
To the same pot, add the onion and sauté it for about 5 minutes.
Next, stir in the flour and cook it for about a minute. Whisk in the milk in slowly until the flour and milk are combined (not lumpy).
To the pot, add the chicken broth, the garlic, and the potatoes. Increase the heat to high and begin to scrape up any of the brown bits from the bottom of the pot.
When the soup is almost boiling, reduce the heat to medium and cover with a lid. Let the soup simmer for about 20 minutes.
Once the potatoes have come fall-apart tender, use a potato masher or immersion blender to reach your desired consistency of soup.
Stir in the sour cream and most of the cheddar and bacon, then season with salt and pepper as needed.
If you find that your soup is too thick, add a bit more of the chicken broth until you reach your desired consistency.
Serve hot and garnished with remaining cheese, bacon, and scallions.
This soup thickens over time. When re-heating, do it on a low temperature and add small amounts of chicken broth until you reach your desired consistency.