Baked Potato SoupPosted: October 2, 2011
Hello lovely readers!
My sincerest apologies for being AWOL for the last past month and a half. I was gone in Peru with my Justin, and when I got home, I hit the ground running, leaving no time for good food (the horror!). This weekend, I was blessed with enough extra time to make a massive pot of potato soup, with the potatoes we harvested form the garden.
I was shocked that we managed to get any potatoes from the garden. With this being the first time I planted a garden ever, I had no idea how potato plants grew. My diligent garden keeper was sorry that it had looked like our potato plants had died before we got home from Peru. Check them out, they looked dead dead, no?
So I pulled up the plants and stated digging. Look how many actually grew!!
Isn’t it madness? We had no idea that one would grow, let alone 25! This called for a celebration of delicious and hearty baked potato soup!
I decided that a soup this decadent needed nothing but the best bacon. At the Old Strathcona Farmer’s market, I picked up a special treat: Smoked Irving’s farm fresh Bacon Ends. They were suggested for a soup because, although they do not necessarily present well, being ends and all, they sure packed a powerful tasty punch, and worked wonders on this soup!
I sliced up the ends into nice chucks and cooked them at the bottom of a large stock pot.
I removed the bacon bits and let them drain a bit.
Reserving some of the bacon grease, I browned some onions.
While the onions were sizzling, I washed and chopped up the potatoes.
Tasty looking taters! I threw them on top of the onions and added the chicken stock and boiled them up for about 10 minutes.
Following the instructions, I made a milk roux mixture.
I added the roux to the potato and chicken stock mixture and let it bubble for a while. Don’t forget to add the cheese! Best Part!
Serve with shredded cheddar cheese and sour cream. It makes for a delicious fall harvest meal! Enjoy!
Baked Potato Soup (Courtesy of Cooking during Stolen Moments)
- 1 lb. bacon, diced
- 1 onion, diced
- 5 large Russet potatoes, peeled and cubed
- 3 c. chicken stock
- 3 T. butter
- 3 T. flour
- 1 1/2 c. milk
- 3 green onions, sliced
- 3/4 c. shredded cheddar cheese, divided
- 1/2 t. black pepper
- Sour cream for garnish, optional
1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.
2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.
3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.
4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.
5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.