Baked Potato Soup

I love soup. I make quite a few variations on most of my soups. Soup is great because it is so flexible with what you have on hand and what kind of mood you may be in for dinner. Whip up a loaf of homemade french bread, or some delicious garlic parmesan rolls and it’s a great way to end a long day.

2 T. butter
1 T. flour
5 cups whole milk

Two baked potatoes smashed or diced
1 carrot peeled and chopped
1 stalk celery thinly sliced
1 onion, diced
1 clove garlic, pressed
1 cup chicken stock
2 cups shredded cheddar cheese
Sour Cream
6 slices cooked bacon, chopped
First melt a T. of butter in a small pan, then whisk in the flour. When that is a smooth paste add 2 T. of milk and whisk, and keep repeating until a thick sauce has formed. Then add one cup of milk and set aside.

Next, in a large stock pot, melt another T. of butter and add the chopped potato, carrot, celery, onion, and garlic, and saute until the onions are translucent. Then, add the chicken stock and let simmer over medium heat to cook veggies through.

When the veggies have cooked, add the roux and the remaining whole milk and stir. Let it come to a soft boil then add 2 cups of shredded cheddar cheese (sharp cheddar is best, it has more flavor but any cheddar will work). Let it heat and whisk it as the cheese melts into the soup base. Now add the salt, pepper, and cholula to taste.

When the cheese is fully melted, turn heat to low, and let it cool. Once it is serving temperature, add in 1/2 cup of sour cream. It is VERY important not to overheat it with the sour cream in the soup because sour cream will curdle if overheated, so don’t heat it above a low stove top temp. Top with chopped bacon and enjoy!

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