Saturday, November 12, 2011
This is a great recipe that I have been seeing on fellow food bloggers sites for some time now. It sounded so warm and substantial for a soup dinner and it was that. Served with a piece of Texas garlic toast, it was a wonderful meal. This would be a great meal for after work if the potatoes are baked ahead of time. Enjoy!
Loaded Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2 Tbsp. butter
2 cups 2% reduced-fat milk
2 cups reduced sodium chicken stock
1/2 chopped yellow onion
1 clove garlic, chopped
salt and pepper to taste
1/4 tsp cayenne pepper
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
6 bacon slices, cooked and crumbled
2 Tbsp. corn starch
2 Tbsp water
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions, divided
Bake potatoes at 400° for 1 hour or until tender. Cool. Cut up two of the potatoes into bite size cubes, skin on. Scoop out the flesh of the other two potatoes and mash well. Discard skins. Set aside.
In a large saucepan, fry bacon until crisp then take out of pan. Reserve 1 Tbsp. bacon fat in pan. Add butter and melt. Add onions and garlic and saute until soft. Do not brown. Add milk, chicken broth, all of the potatoes, seasoning. Heat until hot but not boiling. Add 3/4 cups of the cheese and cook until melted.
Combine cornstarch and water in a small bowl and stir into a slurry. Add to soup and cook until soup thickens. Add bacon bits, reserving a few for tops of soup bowls.