Homemade Baked Potato Soup
A great Homemade Baked Potato Soup is a nice recipe to have on hand to feed a crowd and as it turns out, it’s pretty easy to make, too!
I recently had a hankering (and a strong, like ‘gotta run to the store to get the ingredients to whip up a batch) kind of hankering for potato soup. And, it didn’t disappoint. I promise this will be a huge hit!
For this recipe you’ll need:
- 1/2 pound bacon cut into dime/quarter size pieces (+ more for garnish)
- 1 c. chopped onion
- 2/3 c. flour
- 6 c. chicken stock
- 4 c. peeled and chopped baked (russet) potatoes – about 5 potatoes
- 2 c. heavy cream
- 1/2 c. fresh parsley diced
- 1 clove garlic
- 1.5 tsp. dry ground basil
- 1 tsp. salt
- 1.5 tsp. pepper
- 1 c. cheddar cheese (+ more for garnish)
- Chopped green onion (for garnish)
First you’ll want to start with cooking all of the bacon. Use the pan that you’ll be serving the soup in, a big one like this T-Fal monster … one pot meal – oh yeah! Remove the bacon from the pan with a slotted spoon, but leave some of the grease. It’s going to give the soup a little touch of bacon taste… yum! In the bacon grease, cook your onions until translucent. Heat up about half of your chicken stock and stir in the flour with a whisk ( one with a longer handle like this one is nice so it doesn’t slip down into your pot) to make a cloudy mixture. You’ll be using this to thicken up the potato soup. Add your flour/chicken stock mixture to the onions and heat to a good simmer, stirring constantly to thicken. Set to low simmer, and add the rest of the ingredients, leaving the bacon for last. Add half of the bacon to the soup and save the remainder for garnish. Sprinkle bowls of soup with cheese and green onions…. Seriously, amazing! You can choose to serve it in a regular bowl or a bread bowl, whichever is dandy, although I’m pretty partial to the bread bowl. Yum! 😀