Bacon & Baked Potato Soup |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Potato soup with sharp Cheddar cheese = comfort & cozy:) If you chose to add bacon, I think a peppery-rubbed bacon. That is delicious! If you choose a vegetarian soup - ignore the bacon and add just the sauteed mushrooms, & use the vegetable broth! Complete the menu with hot, crusty, out-of-the-oven bread, and a sliced tomato & onion salad with a vinaigrette.;) Ingredients:
2 russet baking potatoes (6-8 oz.each) or 2 yukon gold baking potatoes (6-8 oz.each) |
3 tablespoons unsalted. butter (less if possible) or 3 tablespoons unsalted margarine (less if possible) |
1/2 cup chopped onion |
1/4 cup chopped celery |
1/2 cup sliced button mushroom |
3 tablespoons all-purpose flour |
1/2 teaspoon dried thyme, crushed |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
2 pinches crushed red pepper flakes (optional, more if needed) |
4 cups half-and-half (we used 2% milk) or 4 cups light cream (we used 2% milk) or 4 cups milk (we used 2% milk) or 4 cups soymilk (we used 2% milk) |
2 -3 cherry tomatoes (for color) |
1 1/4 cups shredded sharp cheddar cheese (5 ounces) |
1 cup low sodium chicken broth or 1 cup low sodium vegetable broth |
8 slices of peppery rubbed bacon (crispy broken pieces, please the real thing) or 8 slices turkey bacon (crispy broken pieces, please the real thing) |
3 tablespoons thinly sliced green onions |
1/4 cup sour cream |
Directions:
1. Scrub potatoes with a vegetable brush; pat dry & prick with a fork.
2. Bake in a 425ยบ F oven for 40-60 minutes or until tender; cool.
3. Peel potatoes, if desired, & chop potatoes; set aside.
4. In a heavy large saucepan or Dutch oven, melt butter or margarine over medium heat.
5. Add onions, celery, & sliced mushrooms.
6. Cook and stir about 5 minutes or until crisp-tender.
7. Stir in flour, thyme, salt, pepper & crushed red pepper.
8. Add half-and-half, or milk, or soy milk all at once, as well as, cherry tomatoes.
9. Cook and stir for 5-6 minutes or until thickened and bubbly.
10. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts.
11. Slightly mash potatoes with the back of a spoon or a potato masher.
12. For the topping, reserve 2 tablespoons of the bacon.
13. Stir the remaining bacon and 1 tablespoon of the green onion into soup.
14. Heat through.
15. To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream.
16. ENJOY!
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