Kittencal's Baked Potato Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well - *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :) Ingredients:
10 slices cooked bacon (cooked until crispy then finely chopped, can use more) |
2/3 cup butter |
1 -2 teaspoon dried crushed red pepper flakes |
1 medium onion, chopped |
2 -3 tablespoons fresh minced garlic |
2/3 cup all-purpose flour |
5 cups milk |
2 cups chicken broth |
5 large baked russet potatoes (peeled and cubed) |
4 green onions, chopped |
1 1/2 cups grated cheddar cheese |
3/4 cup sour cream |
1 -2 teaspoon seasoning salt |
1 teaspoon ground black pepper (or to taste) |
grated cheddar cheese (optional) |
chopped green onion |
Directions:
1. In a Dutch oven or pot melt butter over medium heat.
2. Add in onion and chili flakes; cook stirring for about 3 minutes.
3. Add in garlic cook stirring 2 minutes.
4. Add in flour then cook stirring constantly for about 1-1/2 minutes.
5. Slowly add in milk and broth, whisking constantly until bubbly and thickened.
6. Stir in the cubed cooked potatoes and green onions; bring to a boil.
7. Reduce heat to low and simmer uncovered for about 20 minutes.
8. Using a fork mash about half of the potatoes (leaving some cubed).
9. Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
10. Season with seasoned salt and black pepper.
11. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
12. Delicious!
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