Baked Potato Soup
Serve this substantial soup as a side dish or as a meal in itself. With ingredients and toppers similar to baked potatoes with all the trimmings—such as light cream, applewood-smoked bacon, grated cheese and green onions—this delicious soup will warm you head to toe.
- 6 (1 cup each)
1. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer 10 to 12 minutes or until tender. Drain and set aside.
2. Meanwhile, in a large saucepan or Dutch oven cook bacon over medium-low heat. Remove bacon; drain on paper towels and crumble. Cook onion and celery in bacon drippings, stirring frequently, about 10 minutes or until very soft.
3. Add milk, chicken broth and 1/2 teaspoon pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
4. In a small saucepan, melt butter. Whisk in flour and cook, stirring constantly, over medium-low heat until mixture begins to bubble, about 2 to 3 minutes. Whisk in half-and-half until mixture is very thick. Whisk into soup.
5. Stir potatoes and crumbled bacon into soup. Gently crush potatoes with potato masher. Simmer for 10 minutes or until thickened. Season to taste with salt and pepper. Garnish with chopped fresh parsley, cheese and green onions, if desired.