baked potato soup
(1 RATING)
This soup is far from healthy but it's a family favorite! I no longer eat potatoes but I still make this for them.
No Image
prep time
15 Min
cook time
1 Hr 30 Min
method
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yield
Ingredients
- 6 - good-sized baking potatoes
- 1 pound bacon
- 2 cloves garlic
- 1/2 cup flour
- 1 quart fat-free half & half
- 1 quart chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon texas pete or other hot sauce
- 1 teaspoon each, kosher salt and fresh cracked black pepper
- 1 tablespoon each, garlic powder and onion powder
- - additional cheese for topping
How To Make baked potato soup
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Step 1Preheat the oven to 350 degrees, pierce the potatoes and place them on a baking sheet. Bake for one hour, remove from oven and cool.
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Step 2Heat a large stockpot over high heat. Add the bacon pieces and garlic; cook until bacon is rendered down and browned, be careful not to burn. Remove the pot from the heat and reduce to med-high heat. Drain and reserve the fat off the bacon. Place the cooked bacon on a plate covered w/two paper towels to remove the remaining fat. Measure the reserved bacon fat for 1/2 c. Place back into the stockpot, whisk in the flour and cook for a few minutes to remove the flour taste.
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Step 3Reduce heat to medium and whisk in the half & half, cook until thickened. Add chicken broth, stir until combined. Whisk in the cheese until melted. Peel and cut the cooled potatoes into bite-sized cubes; add to the soup along with 1/2 of the reserved bacon pieces and all remaining ingredients. Continue cooking for 15 minutes until heated through
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Chowders
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