Loaded Baked Potato Soup
We ate all of this soup in two days. It doubles well and freezes nicely. If you plan on making it to freeze, make the toppings fresh at a later time to preserve flavor and consistency. You can get this done in under an hour which is a blessing when you have children to look after. I'm sure it can be lightened up with half & half and low fat milk and low fat cheese and turkey bacon, but there's no way it's the same. If you're going to make potato soup, you might as well make it unhealthy. It isn't really up for debate.
Loaded Baked Potato Soup
(Serves 4-6)
8 medium/small-ish yukon gold potatoes, skin on and washed
10 maple bacon slices
1/2 stick butter
4 garlic cloves (pressed)
1/2 large yellow onion, finely chopped
1/3 cup AP flour
2 cups whole milk
1 cup heavy cream
3 cups chicken stock (homemade is best but Nature's Promise and Trader Joes make great culinary stock)
Kosher Salt (to taste)
Cracked Black Pepper (to taste)
1 tsp garlic salt
2 cups sharp cheddar cheese (plus more for garnish)
1 cup sour cream
1 bunch scallions, cut thinly on bias, for garnish
1. Chop potatoes into bite size pieces making sure all cuts are similar so they cook evenly. Cover with cold salted water in a stock pot and boil until a fork pierces the potato. 10-15 minutes. Drain potatoes and let cool in a colander.
2. Meanwhile, in a heavy bottomed dutch oven, fry bacon slices until crisp. Drain on paper towels and crumble when cool. Reserve approximately 2 tbsp bacon fat at the bottom of the pan.
3. Add butter, garlic and onion to the bacon fat and cook over medium/low heat and cook until the onion is translucent. Slowly whisk flour into the pot and stir until incorporated. Whisk in milk and cream until smooth. Add chicken stock and simmer. Stir in salt, garlic salt and pepper to taste. Simmer until thickened, about five minutes or so.
4. Stir in 2 cups of cheese, sour cream and half the bacon. Turn off heat. Stir in potato chunks and serve hot. Garnish each bowl with extra cheese, reserved bacon and the sliced scallions. Enjoy!