Roasted Potato and Cheese Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Looking for a way to use up leftover baked potatoes after a neighborhood cook-out, I created this recipe. I use an emmersion blender but you can leave it chunky, if you prefer. Reheats beautifully (add a bit of water or broth if too thick). Ingredients:
1 small onion, diced |
5 -6 slices bacon, diced |
2 tablespoons flour |
2 cups chicken stock (can substitute broth, if desired) |
2 (14 ounce) cans chicken broth |
water (as needed) |
4 large potatoes, baked and coursely chopped |
6 ounces cream cheese |
2 tablespoons garlic powder |
1 tablespoon onion powder |
salt or pepper |
sour cream |
cheddar cheese |
scallion, sliced |
Directions:
1. If you don't have leftover potatoes, pick each with a knive and roast for 1 hour in a 375 degree oven. Let potatoes cool completely. Peel, if desired.
2. Fry the bacon in a large heavy bottom pot until crispy. Remove and drain.
3. In the bacon drippings, saute the onions until translucent.
4. Sprinkle the flour in the bottom and cook for 2 - 3 minutes until slightly brown in color.
5. Slowly add the stock and broth, whisking until smooth. Add water, if too thick.
6. Add potatoes and mash/blend to desired consistency.
7. Add the garlic powder, onion powder, salt and pepper to taste.
8. When warm, cut cheese into small pieces and stir until melted.
9. Heat through and serve with cooked bacon and desired toppings.
10. Reheat on the stove, adding more water/stock as needed.
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