A Recipe for Soup<\/b>
\nLoaded Baked Potato Soup
\nServes 8 <\/p>\n
8 ounces bacon, chopped
\n3 pounds russet potatoes, peeled and cut into 3\/4 inch chunks
\n1 large onion, chopped
\n2 garlic cloves, minced
\n2 tablespoons all-purpose flour
\n4 cups low-sodium chicken broth
\n1 cup heavy cream
\n1\/4 t. dried thyme
\n4 cups shredded sharp cheddar cheese, plus additional for garnish
\n1 cup sour cream, plus additional for garnish
\nPepper
\n3 scallions, sliced thin <\/p>\n
1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to plate lined with paper towels. <\/p>\n
2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes. <\/p>\n
3. Puree soup in batches in blender until smooth. *Please be careful when pureeing hot soup! Do it in small batches in a blender with the top firmly on. Place a dishtowel on top and hold it down using a hand protected by an oven mitt.* Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Season soup with pepper. Ladle soup into bowls, garnishing with bacon, scallions, cheese, and sour cream. <\/p>\n
Reheating Leftovers
\nTo reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.<\/p>\n
This recipe was originally from Cook’s Country. I’ve made major modifications.
\nSome other notes on this recipe: I made it as directed, except that I substituted half and half for the cream and only used 2 cups of cheese instead of four. I also substituted 1 T. cornstarch for the flour so that the soup would be gluten-free. The next time I plan on using 6 pieces of bacon instead of 8 oz. and using whole milk instead of the cream and 2 percent cheese — 2 cups instead of the 4 cups of cheese listed. I’ll let you know how it turns out. Even with the lighter ingredients, it is still not for the calorie conscious. However, just a small bowl makes a good meal with a salad. Also, this soup comes together quickly and the texture is wonderful. A good meal on a day like today. Brrrrr.<\/p>\n","protected":false},"excerpt":{"rendered":"
A Recipe for Soup Loaded Baked Potato Soup Serves 8 8 ounces bacon, chopped 3 pounds russet potatoes, peeled and cut into 3\/4 inch chunks 1 large onion, chopped 2 garlic cloves, minced 2 tablespoons all-purpose flour 4 cups low-sodium … Continue reading