Potatoes? Oh baby.
Bacon? Yes, Please.
Scallions? So fresh!
One pot? One bowl? One spoon? Easy!
We won't talk about the effect of these ingredients on the size of your thighs...
Over the years, I have tested and tasted until I finally got *the* soup. The soup of all soups. It is easy, flavorful, reheats beautifully the next day, and it has fun toppings. If you have been looking for a really tasty potato soup, look no further! I hope you enjoy it!
Baked Potato Soup
Here's what you need:
4-5 medium sized yukon gold or red potatoes
1/2 onion, small dice
3 strips bacon, diced or cut into lardons
1/2 stick unsalted butter
1/4 cup flour
2 cups chicken stock (use good stuff, it gives so much flavor!)
2 cups milk
salt and pepper
sharp cheddar cheese
Here's what you do:
Wrap potatoes in wet paper towel and microwave 5 minutes or so until cooked through. (you can also use large baking potatoes, but it takes longer) Allow to cool to the touch. Peel skin off potatoes and chop. Set aside.
Fry diced bacon until crisp (careful, it burns easily), and drain on paper towels. Add stick of butter to bacon drippings and melt. Saute onions until soft and translucent. Add flour and cook for 1-2 mins.
Add chicken stock and whisk quickly to make sure there are no lumps. Add milk and potato pulp and stir.
Cook until the soup thickens. Serve with cheese, bacon, and scallions as a garnish.
*this is a great way to use leftover mashed potatoes, or if you are in a pinch you can use a bag of frozen Ore-Ida Steam N Mash potatoes!*
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