Loaded Baked Potato Soup
Baked potato
soup takes all the comforting goodness of a fully-cooked baked potato and turns
it into a warming stomach soup!
INGREDIENTS
- 2 cups low fat milk
- 4 large russet potatoes, scrubbed
- 2 cups chicken stock
- 1/3 cup all-purpose flour
- 2 garlic cloves, minced
- 1/2 tsp black pepper
- 1 cup half and half
- 1/2 tsp garlic salt, plus more to taste
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped yellow onion
- 8 bacon slices
- 4 tbsp unsalted Challenge Butter
- 1 cup sour cream
- 1 cup shredded mild cheddar cheese
- 1 tsp kosher salt, plus more to taste
- Minced fresh chives, for garnish
INSTRUCTIONS
First, Stir
the potatoes several times with a fork, then put them in the microwave for 12
to 15 minutes or until tender. * Cut the potatoes in half and let them cool.
Once cool enough to handle, remove the skins and cut into pieces.
Then, Meanwhile,
cook bacon in a frying pan over medium-high heat until crisp. Transfer to a
paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of bacon
fat from the pan, eliminating the rest. Once the bacon has cooled, crumble it
in small pieces.
In a large
saucepan, melt the butter over medium-low heat. Add reserved bacon, garlic and
onion and cook for 2 to 3 minutes or until onion is tender.
Slowly whisk the
flour into the saucepan and stir for 1 to 2 minutes. Slowly add the milk and
half and half. Continue whisking until smooth. Gradually add chicken broth.
Simmer slightly and stir in the kosher salt, garlic salt and pepper. Simmer
until the mixture thickens slightly, 5 to 7 minutes.
If you want
to use cheese and bacon as a garnish, reserve 1/4 cup of each. Stir in remaining
cheese, remaining bacon and sour cream. Remove the pot from the heat. Divide
the pieces of potato in the pan, breaking them into small pieces or leaving
them thick, depending on your preferences. Serve hot, garnished with your
favorite toppings, such as cheese, bacon and chives.
Happy
Cooking Time.
