Friday, October 28, 2011

Baked Potato Soup

We're starting a new tradition at our house.  Every Sunday that we are home, and our schedule allows, we will be having soup for supper.  Not a crazy revelation, but it will allow us to enjoy some old favorites and try some new recipes.  This one for example, Baked Potato Soup, is a new addition to the soup section of my cookbook binder.  Delicious!

Baked Potato Soup

7 strips of bacon, diced
1 whole shallot, finely chopped
3 cloves garlic, minced
3 T. all-purpose flour
1 t. salt
1 t. dried basil
1/2 t. dried oregano
1/2 t. dried thyme
1/2 t. ground black pepper
2 1/2 c. milk
1 t. Worcestershire sauce
3/4 c. sour cream
1 1/4 c. cheddar cheese, grated
3 medium russet potatoes, cubed with skin
3 medium red potatoes, cubed with skin
Additional toppings: Sour cream, grated cheddar cheese, bacon, chives (fresh or dried)

1. Cook the potatoes in a pot of boiling water until tender.
2. Heat a Dutch oven or large stockpot over medium-high heat, and add bacon.  Cooked until crisp, but be careful not to overcook.
3. Remove bacon from pan and set to the side.  Drain all but 2 tablespoons of the bacon drippings from the pot.  Add the shallot and cook for 2 minutes.  Add garlic and cook for an additional 2 minutes.
4. Stir in the flour and mix well.  Add half of the cooked bacon, salt, basil, oregano, thyme, and pepper.  Stir in the milk, chicken stock, and Worcestershire sauce and heat through until thickened. Add the sour cream, and cheddar cheese and stir until well combined and the cheese has melted.
5. Add the cooked potatoes, and heat through. Serve and garnish with additional toppings.


No comments:

Post a Comment