Thursday, January 6, 2011

Baked Potato Soup

The ultimate cold-weather comfort food! We all enjoyed this soup.


8 to 10 slices bacon, diced, about 8 ounces
4 tablespoons butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onions, about 8 green onions, thinly sliced
1/3 cup all-purpose flour
4 cups chicken broth
2 cups milk
4 large baking potatoes, baked, peeled, and diced
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper (we like pepper)
8 ounces sour cream
8 ounces shredded sharp Cheddar cheese
Sliced green onion for garnish, optional


*In a Dutch oven or large kettle over medium heat, cook the bacon until crisp.
*Remove bacon to paper towels to drain.
*Keep bacon drippings (original recipe called for 2 tablespoons, but I used all) in the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender.
*Stir in the sliced green onion and flour until blended.
*Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
*Stir in milk, diced potatoes, salt, pepper, cheese, and sour cream. Continue cooking until cheese is melted.
*Blend about half of the soup in batches until smooth. Add the blended soup back to the pot. Cook, stirring constantly, until soup is hot.
*Garnish with green onions, bacon, and/or cheddar cheese.
Serves 8.