I shared a couple of weeks ago that I made a full-fat, no-skimping-on-the-good-stuff baked potato soup as a treat. I love creamy soups and casseroles, but I don’t make them very often anymore, because they are just so calorie-laden.
But it was a dreary day and both Jeff and I were in the mood for soup.
And a baked potato soup recipe that I used to make came to mind and I couldn’t shake it. So, I bought the ingredients and made it and it was every bit as sumptuous as I remember it.
It was a recipe I got from a friend about 12 years ago. When I left the corporate world, I was a stay-at-home wife for a couple of years. I didn’t work, didn’t have kids… it was a glorious two years! I just relished in homemaking and supporting Jeff in his role as a youth pastor. Since I was available, I did some substitute teaching at a local private school. (Can you imagine me as a sub?!) One day, they had some crockpots of soup out for the teachers and that’s where I first had this velvet-in-a-bowl soup. My friend gave me the recipe and it was in our winter meal rotation for a few years.
This is very close to the original recipe, but I made a few small changes. I prefer chives over green onions, because they are a bit more mild. I also specify using center cut bacon, because it crisps well and holds up in a soup a bit better than regular bacon, in my opinion.
James’ Baked Potato Soup
- 4 baked potatoes
- 12 slices of center cut bacon
- 2/3 cup butter
- 2/3 cup flour
- 6-8 cups of milk
- 8-10 sprigs of chives
- 1 1/4 cup shredder mild cheddar cheese
- 1 8 ounce container sour cream
- salt & pepper to taste
- Clean potatoes and wrap in tin foil. Bake at 400 degrees for 1 hour or until tender when poked with a fork. Peal and chop into 1/2″ cubes. Set aside.
- Cook bacon in a skillet over medium heat until fat is rendered and bacon is crisp. Remove from pan and drain on paper towel. Crumble and set aside.
- In a dutch oven or deep soup pot, melt 2/3 cup butter over medium heat. Once butter is melted, slowly whisk in 2/3 cup flour. Whisk until smooth and flour is cooked (about 1-2 minutes.) Gradually add six cups of milk to butter and flour mixture, whisking until smooth. Cook over medium heat until thickened.
- Add potatoes and 6 sprigs of chopped chives. Turn burner to medium-high heat and cook for 10-15 minutes, stirring frequently.
- Reduce heat to a simmer and stir in 1/2 of bacon, 1 cup cheese, and 8 ounces of sour cream. Add more milk, if soup is too thick. Cook for another 5-10 minutes. Salt and pepper to taste.
- Serve in deep bowls. Top each serving with reserved shredded cheese, crumbled bacon and chives.
This is a rich soup, so I decided next time I make it, I will half the recipe, so we don’t have quite as much left over. To me, this is good in smaller portions and served with a fresh salad to balance out the heaviness. It did make good leftovers, though. I was worried that it might separate when it was reheated, but I added a bit more milk to loosen it up, heated it up over low heat on the stove, and it was nice and smooth again.
If you do make a full batch, this soup is a real crowd pleaser for potlucks or game day.