Baked Potato Soup from Singing Through the Rain
Today, I wanted to share with you one of my family's absolute favorite recipes! I actually found this recipe on another blog: Reflections From a Christian Mommy Writer. I made a few changes to it and made it my own and now we eat it all the time!
The soup is actually very easy to make, it's just the prep work that takes some time. I try to have everything chopped up and ready to go earlier, so that I don't have to worry about it when it's time to cook it.
Since I started making this I became allergic to cheddar cheese. Instead we substitute the cheddar cheese for colby cheese and it tastes just as good!
Baked Potato Soup "This flavorful baked potato soup is loaded with cheese and baked potatoes. Top this thick soup with the cooked bacon and green onions just before serving." -Southernfood.about.com
Ingredients You Need:
- 8 to 10 slices bacon, diced, about 8 oz.
- 4 tablespoons butter
- 1/2 cup diced celery
- 1 cup diced onion
- 1 bunch green onions, about 8 green onions, thinly sliced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- 4 large baking potatoes, peeled, diced, and boiled
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 8 oz. sour cream
- 8 oz. shredded sharp Cheddar cheese
- Sliced green onion for garnish, optional
- 1. Start the potatoes, by peeling, cutting and boiling them for no longer than five minutes. You want the potatoes to only be half cooked because they will cook more in the soup later. Drain the water and set potatoes aside.
- 2. In a large pot over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. When cool, crumbles the bacon, and set aside.
- 3. Put 2 tablespoons of bacon drippings back into the pot along with the butter, chopped onion, and celery.
- 4. Cook, stirring, until vegetables are tender.
- 5. Stir in the sliced green onion and flour until blended.
- 6. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
- 7. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted.
- 8. Add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.
I am hoping the weather cools off a bit for us this next week so that I can have one more good round of soup dinners before summer hits us.
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