Wednesday, September 23, 2009

"Debbie's Yelling at Me to Post This" Loaded Baked Potato Soup

Okay so I actually made this for work, but when I sent over a sample to my official taste-tester around the corner, she literally yelled at me on the computer to post the recipe! So, Deb, here it is:

Loaded Baked Potato Soup

1 Tbsp. butter
1/4 cup chopped white onion
1 tbsp chopped garlic (from a jar is fine)
14 ounces chicken stock
1 cup plus 1/4 cup milk, cream, or some combination of the two (use cream! It makes it sooo yummy)
salt and pepper to taste (go heavy on pepper, it makes it!)
2-3 large baking potatoes, cut into 1/2-inch chunks
8 slices bacon, fried crisp and crumbled
1 cup shredded cheddar cheese
3 green onions, diced
1/4 cup sour cream

Directions;

  1. Melt butter in small saucepan. Add onions and cook for 5 minutes, or until crisp but tender. Add broth, milk or cream, and about 2/3 of the chopped potatoes. Season with salt and pepper. Bring to a boil, stirring constantly. Slightly mush up the potatoes with the back of a spoon.
  2. Reduce the heat and simmer until potatoes are very tender.
  3. Meanwhile, cook reserved potatoes in microwave until very tender.
  4. Puree soup with an immersion blender, or puree in batches in a blender or food processor. Add in cooked potatoes, all but about 2-3 tbsp bacon, 3/4 cup cheese, and all bout 2 tbsp green onions.
  5. Cook until cheese is melted. Taste for seasoning and adjust salt and pepper to taste, if necessary.
  6. Divide among serving bowls and top each serving with remaining bacon, cheese, green onions and a dollop of sour cream.
Makes about 4 servings

5 comments:

  1. OMG! This was awesome.....I actually did lick the tupperware. As soon as I was done, I ran in the kitchen and made this for my family for dinner! Way to go Foodie Mom....

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  2. So I followed this recipe to a point....I liked Staci's so much I went to my fridge and found some leftover mashed potatoes and leftover scalloped potatoes with brocolli. So, I followed the instructions but added the mashed and 1/2 of the scalloped potatoes(I diced these in the bowl bfore adding)...boiled the same and simmered. I did not have an immersion blender so I used my food processor (or a blender will work) and pureed the mixture. I placed it immediately into a crock pot, as I am notorious for burning cream soups. I added the bacon I had diced up and the rest of the diced scalloped potato leftovers, stirred and let simmer in the crock pot. Judy ate 2 bowls! John is coming home tonight and is excited about the prospects of this soup. Thanks for the recipe.

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  3. I just made this in my crock pot....be aware it is a "needs to be stirred often" crock pot soup.....otherwise i am finding it settling and then stuck to the bottom. It is soooooo yummy.

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  4. sta loved this one! I just made it for the soup exchange tomorrow!

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