Sorry that I haven’t been adding much content to this place lately. The early (like 4:15PM early) darkness makes it hard to ever take good evening pictures (hence the less than stellar ones on this post), 5 days in Philly for Thanksgiving, and then starting a full-time (albeit somewhat temporary) job this week has given me less time in my kitchen. Winter has actually arrived in Chicago with freezing temps and light flurries swirling in the loop. Its probably no surprise to you that I am talking about another soup recipe.
I love soup. Soup usually isn’t too much active work in the kitchen with lots of rewards. A pot of soup usually yields to a dinner for me and Dave, plus a couple of quarts frozen to have for a quick weeknight dinner. As I write I currently have a pot of different soup simmering on the stove. However, I want to tell you about this Baked Potato Soup. This soup was actually one of the first things that I made for me and Dave when we started living together, and I have made it many times since, but somehow its managed to stay off the blog. I originally got this recipe from Yum Sugar (which I read before I had filled my reader with awesome blogs) but its from Cooking Light. This soup really does taste like a perfect baked potato in a bowl. Perfect with a salad or a side of vegetables.
Baked Potato Soup
Adapted from Cooking Light
Feel free to use whatever fat level cheese and milk that you wish. I used 1% milk because thats what I keep and full-fat cheese, because real cheese is GOOD.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups milk
1 cup (4 ounces) shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool until you can handle them. Cut the potatoes in half and scoop out all the “meat” leaving the skins in tact into a bowl. Then mashed them up to the point that they are still chunky.
Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated Be careful, I’ve burned the bottom of the soup more than once because it really is kinda thick so don’t leave the stove and stir every minute or so. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.