Wednesday, January 27, 2016

Loaded Baked Potato Soup


This month (January) is National Soup Month. With the cold weather and snow (I live in the Upper Peninsula of Michigan), this is the season that everyone seems to be getting sick. What sounds better when you are sick other than soup? Probably nothing. This was a request from a friend and it turned out amazing!


7 slices bacon (Oscar Mayer, Microwavable), divided
5 Tbs. butter
1/4 c. flour
4 3/4 c. milk, divided(2%)
3 large russet potatoes, peeled and cubed
2 green onions, chopped
1 c. reduced fat shredded cheddar cheese
1/2 c. sour cream, light
1-2 tsp. salt and pepper

In a large soup pot (or dutch oven), melt the butter on medium heat. Add in the flour and whisk until lightly browned (should take about 1 minute). Gradually stir in 3 1/2 c. of milk, whisking constantly for about 1-2 minutes. Add in the potatoes and green onions. Bring the soup to a boil, and then reduce to simmer. Cook, stirring frequently, for about 15-20 minutes until the potatoes are tender. Stir in the cheese, sour cream, salt and pepper. Taste to make sure the soup is seasoned enough. Chop four of the slices of bacon and add to the soup, along with 3/4 c. milk. Stir and heat for another 1-2 minutes. Divide into your serving dishes. Chop the remaining three pieces of bacon and sprinkle on top, along with more green onion or chives, and a small amount of shredded cheese.

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