Recipes

Baked Potato Soup

Who doesn’t love a big ol’ bowl of baked potato soup, especially during the winter months.  Baked potato soup is hands-down my favorite soup, ever.  I LOVE the soup from Panera, but they only offer it two days a week and somehow its never on the days that I am craving it.  Plus a single bowl of soup nowadays costs over $6, when in reality I can make enough for the entire family for a little more.  Today I am sharing this AH-MAY-ZING soup recipe.  We made this last weekend and I cannot wait to make it again, ASAP.

Obviously, you are going to need russet potatoes for this soup.  I stopped at Aldi and picked up an entire 5 lb bag for roughly $3. Next up on the ingredient list: chicken stock, bacon, milk, onion, sour cream, shredded cheddar cheese, garlic, salt, pepper, and green onions.  Literally every single item came from Aldi and my entire investment for this recipe was right around $20.  The bacon was actually the most expensive ingredient, its crazy how expensive bacon can cost nowadays. BUT what’s baked potato without the bacon??

Since dinnertime and bedtime sneak up on us, I try to make things as easy as possible.  When it came to baking the potatoes, I chose to use the microwave.  Yes, I know to bake them in the oven simply involves piercing holes and placing them in the over for an hour or so.  However, in order to do that I would need to be more aware of what time I actually start trying to make dinner.  So, I pierced holes and wrapped them in saran wrap- then off to the microwave.  It works just as well and I was still able to scoop our the potato filling.

While the potatoes were cooking in the microwave, I had the bacon in the oven.  Have you ever tried to fry bacon with a 7 month old and 2 year old running around at your feet? HA! So, the oven is not only a safer option but I am also able to walk away from the project to tend to my littles.  Bonus- since I was putting the bacon in the soup it was able to get a little crispier since I didn’t hear the timer go off initially.

Once the potatoes and bacon were ready, it was time to get the soup going. I saved a little of the bacon grease from the oven pan and poured it into the soup pot with 1 stick of butter.  Yes, I know, one stick is quite a bit of butter but I am using quite a bit of potatoes. I melted the butter in with the bacon and added my garlic, onion, salt, and pepper giving them a chance to simmer together for a few minutes.  I slowly added in my potato filling, stirring frequently.  Once all the potatoes were mixed in I added 1 cup of flour and stirred again.  Finally, added in the broth and milk.  Brought the mixture to a boil and turned down to a simmer.  About 5 minutes before dinner, I added in the cheese and sour cream. Voila, time to eat.

I hope you enjoy this recipe as much as we did.  There weren’t very many leftovers, which in my house means it was a huge hit. We did have company over, so it made about 10 big bowls of soup. My husband has already requested this tasty dish again soon, and I am more than ready to make it again as well.  Enjoy!  {{Sorry about the picture, it was so delicious that I couldn’t wait to eat it and the picture was an after thought.}}

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Ingredients:

  • 8 medium russet potatoes
  • 1 14oz can chicken broth
  • 6 cups milk
  • 1 stick butter
  • 1 cup flour
  • 3 cloves garlic (I actually used 4, but we like garlic)
  • 1 medium onion, finely chopped
  • 1 package bacon
  • 1/2 cup sour cream
  • 1 cup cheddar cheese
  • 1 tbsp salt
  • 1 tbsp pepper
  • additional cheese and green onions for toppings

Directions:

  • Wash potatoes then bake.  Either in oven or microwave, whatever you preferred method may be.  While potatoes are baking, cook bacon as well saving some of the bacon grease.
  • Cut potato filling into little cubes, leaving the skin out.
  • Pour grease from bacon into soup pot with 1 stick of butter.  Turn stove on medium and melt the stick of butter into the grease.
  • Once the butter melts, add in the onion and garlic.  Allow the ingredients to come to simmer together for about 1-2 minutes, stirring the entire time.
  • Add potatoes to the pot, stirring.
  • Pour 1 cup of flour, salt, and pepper into the pot.  Stir and cook for 1 minute.
  • Add chicken broth. Stir.
  • Add 6 cups of milk, and stir.  Bring the soup to a boil.
  • Once soup boils, bring down to a simmer.  Cover and allow to simmer for 5 minutes.
  • Add 1/2 cup cheese and sour cream to the soup.
  • Taste test, you may want to add additional cheese, salt, or pepper at this time.
  • Prepare soup bowls and enjoy!

**I actually left my soup to simmer for close to an hour. It was an accident, but life happens with two little ones.  In doing this it became a very thick and savory soup.  I added about 1/2 cup of additional milk since it was so thick.**

5 thoughts on “Baked Potato Soup

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