baked potato soup
(1 rating)
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This soup is far from healthy but it's a family favorite! I no longer eat potatoes but I still make this for them.
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(1 rating)
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For baked potato soup
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6good-sized baking potatoes
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1 lbbacon
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2 clovegarlic
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1/2 cflour
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1 qtfat-free half & half
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1 qtchicken broth
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1 cshredded sharp cheddar cheese
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1/2 tspfresh grated nutmeg
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1/2 tsptexas pete or other hot sauce
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1 tspeach, kosher salt and fresh cracked black pepper
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1 Tbspeach, garlic powder and onion powder
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additional cheese for topping
How To Make baked potato soup
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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