Baked Potato Soup

This title got two recipes sent to me - one from Michell and one from Meggan.

I'll have to try them both!!

 

First from Michell:

 

LOADED BAKED POTATO SOUP

 

3 bacon strips, diced

1 small onion, diced

1 clove garlic, minced

3 T. flour

1 t. salt

1/2 t. basil

1/2 t. pepper

3 C. chicken broth

2 large baked potatoes, peeled and cubed

1/2 t. hot pepper sauce

1/2 C. heavy cream

1/2 C. sour cream

Shredded Cheddar Cheese

Minced fresh parsley

 

Directions:

1. Cook bacon until crisp.  Drain, reserving 1 T. of drippings. Set bacon aside.

2. Saute onion and garlic in drippings until tender.  Stir in flour, salt, basil and pepper.  Gradually add broth.  Bring to boil.  Boil and stir for 2 minutes.  Wisk the cream and sour cream together in a separate bowl then add to soup along with potatoes and hot pepper sauce.  Add 1 C. cheese to soup and heat through but do not boil. Garnish with bacon and parsley.

 

 

Next is Meggan's version:

 

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided (I never use this much)

1 head of broccoli

 Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Add broccoli and stir until well combined. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

 

 

 

 

 

 

*Don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.