Baked Potato Soup

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4 baking potatoes (about 2.5 lbs)
2 T butter, divided
small amount diced onion, to taste
small amount diced celery, to taste
1 clove garlic, minced
1/3 cup all-purpose flour
5 cups milk
1 cup chicken broth (or vegetable broth to make it vegetarian)
1 cup (4-oz) shredded cheddar or mexican blend cheese, more for garnish
2 tsp salt (more if desired)
1 tsp black pepper
1 cup fat-free sour cream
6 slices bacon, cooked and crumbled, divided
chopped green onion to garnish
1. Wash potatoes under running water.  Pat dry.  Poke holes in the potatoes to vent.  Push 'potato' button on mircrowave.  If no potato button, one 7-8 oz potato takes about 7 minutes.  Let rest a few minutes after microwaving to let potato finish cooking internally.  (Potatoes can also be baked in a 400º oven for about an hour, still pierce with a fork beforehand).  Cool and coarsely chop potatoes into quarters or cubes. 
2. While potatoes finish cooking, saute small amount of onion, celery and garlic in 1 T butter.  Set aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife.  Melt 1 T butter in a large Dutch oven; add flour, then gradually add milk and chicken broth; stirring with a whisk until blended.  Cook over medium heat until thick and bubbly (about 8 minutes).
4. Add potatoes, cheese, salt, and pepper, stirring until cheese melts.  Add sauteed onion, garlic and celery.  Remove from heat.
5. Stir in sour cream and half of the crumbled bacon bits.
6. Cook over low heat 10 minutes or until thoroughly heated (do not boil).  Garnish each serving with more cheese, chopped green onion, and remaining bacon.
Dish   SoupStyle   Potlucks/Buffet
Prep Time   1 hourCooking Time   15 to 30 minutes

Rae Breeze

Member since Oct 2009

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