the baker upstairs: loaded baked potato soup

3.21.2013

loaded baked potato soup

Yum

Another day of doomy, gloomy weather outside, another delicious warm soup! (Oh, who am I kidding? I eat soup even when it's boiling hot outside. It's just who I am.) I served this loaded baked potato soup at Lizzy's party alongside the split pea and bacon soup, and it was awesome. I've been making this recipe for almost a year, and it's by far my favorite potato soup recipe that I've ever tried. I love how easy it is when you bake the potatoes in the microwave! I threw this together in about twenty minutes before the party started, and it was amazing and delicious. I was in such a hurry that I didn't even peel the potatoes, and it was still fantastic. In fact, I think I liked it even better with the potato skins! This is a must try recipe!
Baked Potato Soup
adapted from Annie's Eats

4-5 russet potatoes
4 tbsp. unsalted butter
1/2 cup all-purpose flour
2 cups milk (I used skim)
4 cups chicken broth
2 tsp. salt
Freshly ground black pepper, to taste
3/4 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/3-1/2 cup light sour cream

For topping:
Sour cream
Shredded cheddar cheese
Chopped green onions
Bacon pieces

Microwave potatoes until cooked through (on my microwave, this took about 11 minutes). Remove from the microwave and let sit until cool enough to handle. Cut the potatoes into small chunks, removing skin if desired.

Melt the butter in a large soup pot. Add the flour, and whisk until combined. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk, chicken broth and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream. Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.
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2 comments :

  1. Great recipe. I saved time by microwaving the potatoes and putting the rest together while they cooked. Since we like our soup chunky, the salt, pepper and cheese went in before the potatoes. I just used a knife to chop the potatoes. Thanks.
    It was yummy and the perfect "Here sweetie. I'm sorry your not feeling well" dinner for my sick husband.

    ReplyDelete
  2. MMMM this soup looks gorgeous! Here in So Cal we have already moved to warmer weather- maybe I will get some april showers and make this soup then! Crossing my fingers LOL

    ReplyDelete

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