Friday, August 17, 2012
Loaded Baked Potato Soup
First off, can I just say a big HUGE thank you to all of you guys for your responses to my last post?! Your comments and emails made. my. week. I wish I could give each and every one of ya’ll a big ol’ hug! I feel very blessed to have such great readers hanging around here being invested in our lives. 🙂
What do you eat when you are sick/not feeling well? For me, it’s SOUP. Why? Soup is my ultimate comfort food! Sticks to your ribs and warms your belly & soul… something about it ahhhh:
Before I went in for surgery last week, I made a HUGE pot of this Loaded Baked Potato Soup! Hearty, filling, re-heats amazingly well (and only requires the pressing of a button on the microwave)! Just what I needed post surgery!
When I posted this picture of it last week on Facebook, I got an overwhelming response of “RECIPE PLEASE”. Which shouldn’t suprise me… I posted Chicken Tortilla Soup in the grueling heat of last summer and it was a HUGE hit (and continues to be one of my tops posts – go figure!). Turns out I’m not the only one who loves to eat soup in the summertime! I fuh-reaking love you guys. 😉
Well, friends, at your request we’re having a little soup in the summertime (again)!
Potatoes, CHEESE, sour cream, scallions… BACON – Does it get any better, ya’ll?!
I sincerely doubt it. 😉
Question: What is your favorite SOUP to eat?! & are you a summer time soup eater?
Loaded Baked Potato Soup
Yield: 8 servings
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 1% milk
6-8 ounces shredded colby jack cheese, divided
2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup light sour cream
3/4 cup chopped green onions, divided
1 pound bacon, cooked and crumbled (reserving 1 TBS of bacon grease)
Preheat oven to 400°F. Poke holes in potatoes using a fork and bake at 400° for 1 hour or until tender (fork pierces them easily). Allow to cool to touch. Halve the potatoes and scoop out the white portion (leaving the skins behind). Mash coarsly.
Place flour and reserved bacon grease into a large Dutch oven (or stock pot) and gradually add milk. Whisking it in until completely blended. Cook over medium heat until thick and bubbly (8-10 minutes). Add mashed potatoes, 1 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat and stir in sour cream and 1/2 cup green onions.
Reduce heat to low and cook for about 10 minutes more to make sure it is heated well (do not bring back to a boil). Ladle soup into bowls and sprinkle each serving with additional cheese, green onions, and of course BACON. Garnish with additional salt and cracked pepper, if desired.
Serve with crusty bread.
Adapted from: Cooking Light