Comfort Food At Its Best

potato soup by elayne prechtel.jpgOne way to catch up on posting recipes is to post when I’m actually making the recipe. Tonight is yet another busy night in our household so had to come up with something that could withstand sitting on the stove for a few hours so went with the ‘ol standby of Baked Potato Soup.

It’s a go to recipe most anytime we host a crowd and is one of those recipes that screams comfort all the way!

 

Baked Potato Soup

Prep Time:  10 minutes

Cook Time:  80 minutes (60 minutes of which is baking the potatoes)

 

Ingredients:

6 Russet Potatoes

10-12 slices of Quality Bacon, chopped into small pieces

8 cups Milk, warmed

1 Stick Butter

2/3 cup All-Purpose Flour

6-8 Green Onions, chopped (reserve 1-2 Tbsp.)

2 cups Sharp Cheddar Cheese, grated (reserve 1/2 cup) – I love to use the food processor to grate cheese – it literally takes seconds!

1 cup Greek Yogurt, plain

1 1/2 tsp. Kosher Salt

1 tsp. Freshly Ground Black Pepper

Directions:

Preheat oven to 375°. Wash potatoes and prick holes with a fork all over each potato. Place in oven directly on rack and bake for approximately 1 hour or until fork tender. Remove from oven and let cool. (I often prepare the potatoes the night before so I can quickly put together the soup the next day.)

Once cool, cut each potato into small bite size chunks; and set aside. Add bacon to large stockpot and cook over medium high heat until crispy and brown. (Tip:  To speed things along, I sometimes just cook the bacon in the microwave). Remove cooked bacon from pan and place on paper towel-lined plate, reserving 1-2 Tbsp. of bacon bits for garnish.

In separate saucepan, begin to warm milk (Tip:  If you don’t want to dirty a saucepan just heat milk in the microwave).

Add butter to pan with bacon drippings and stir until melted, scraping up any browned bits on the bottom of the pan. Whisk in flour and stir until all lumps are gone and the mixture is smooth. Slowly add in warmed milk and stir until the mixture slightly thickens. Add in potato chunks and green onions (reserving 1-2 Tbsp. of onions for garnish) and bring to a slight boil. Reduce heat to simmer. Stir in crumbled bacon, cheese (reserve 1/2 cup of cheese for garnish) and yogurt. Season to taste with salt and pepper. Continue to stir until cheese is melted. Reduce heat to low for an additional 5-10 minutes and then serve.

Add additional cheese, onions and bacon to the top of each bowl of soup for garnish.

baked potato soup.jpgPrinter Friendly Version of Recipe:  baked-potato-soup

Hope you enjoy!

Elayne

http://www.sharingourlifeloveandfood.com

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