A loaded baked potato is transformed into a warm, delicious, comforting soup! The perfect fall or winter meal!
I spent today with my sweet lil' Sammy. If I could bottle up his cuteness and sell it, I'd be a rich girl. It seems impossible for one little person be sooo enjoyable and cute. I wish kindergarten would never come. Every day I press my thumb on time's giant pause button until it hurts. Now it's March. One month closer to school for my baby.
Ok ok, enough of that. Onto delicious topics. I have been excited to make potato soup for a while now, but I had noooooo idea just how delicious it would be. OH MY GOODNESS. I'd venture to say this is my new favorite homemade soup. I ate it for four to five consective meals.
Cook 8 strips of bacon in a skillet over medium heat until crispy. Remove the bacon, chop it up and set it aside. Drain MOST of the grease from the pan. Leave a little bit in there. Then throw some onion, garlic, salt and pepper into the skillet.
Stir that around for 4 minutes or so. Add it to a Dutch oven or heavy saucepan, along with chicken stock and peeled, cubed potatoes (approximately 6 medium Russet).
Bring to a boil and reduce to a simmer. Simmer for 10 minutes, or until potatoes are soft.
In the meantime, using the same delicious, greasy skillet, melt butter over medium heat. Add flour.
Whisk until mixture is smooth and thick.
Continue to whisk for another 4 minutes or so, or until mixture is thick. Add the milk mixture to the Dutch oven.
Using an immersion blender or potato masher, reduce the chunkiness of the soup by as much as you'd like. This step is completely optional, as some prefer a chunkier soup. I used a potato masher to get rid of the big chunks.
Add bacon, ham and cheese.
Stir until cheese is melted and soup is warmed through.
Serve warm and top with green onions, sour cream and extra bacon, ham and cheese. All optional, of course.
This one is a keeper! ENJOY!