Has anyone else felt the arctic blast this week? The temps finally dipped down in the DC area dramatically yesterday and the sudden brisk weather instantly put me in the mood for a hearty soup. I love making soups since they are normally easy and can feed the fam for multiple nights. Coming home from work in the dark doesn’t feel quite so bad when you already have dinner ready to go! My slightly tweaked take on the classic potato soup is no exception. Plus I mean, hello bacon…
Loaded Baked Potato Soup
12 slices bacon
½ cup margarine
⅔ cup all-purpose flour
6 cups reduced fat milk
4 large russet/white potatoes, peeled and cubed into bite sized peices
1 1/4 cups shredded Cheddar cheese4 green onions, chopped
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Optional: 1 cup chicken broth
- Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. (I sometimes also cook bacon on a raised rack on a baking sheet in the oven on 400 degrees and this also worked).
- In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
- Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
- Garnish with green onions, bacon and cheese as desired. If thickness is too thick add chicken broth to thin out. I found this especially helpful on the second day of the soup.