Thursday, March 5, 2015

Fully Loaded Baked Potato Soup

· 4 large baking potatoes
· 12 slices thick-cut Applewood smoked bacon
· ½ cup all-purpose flour
· 6 cups 2% low-fat milk, heated
· 1 cup shredded cheddar cheese, plus some for garnish
· Salt and pepper, to taste
· ½ cup sour cream

1. Preheat oven to 350 degrees.
2. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until cooked through.
3. Meanwhile, cook the bacon in a large Dutch oven over medium heat until crisp. Remove the bacon from the pot, leaving the drippings in the pot. Add the flour to the drippings and stir to combine. Cook, without browning, until the flour and drippings are combined, about a minute. Pour in milk and whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
4. Scoop out the potato pulp from the skins and add to the milk mixture. Mash with a potato masher leaving it a bit chunky.
5. Add the bacon (leaving some for garnish), 1 cup cheese, salt and pepper. Stir until the cheese has melted. Remove from heat.
6. Ladle the soup into bowls, drizzle with sour cream and sprinkle with remaining bacon bits and cheese.

No comments:

Post a Comment