Most Loved Recipes : Baked Potato Soup Recipe

Baked Potato Soup Recipe

10 slices (8 ounces) of diced bacon
1 cup of chopped onion
½ cup chopped celery
4 tablespoons butter
1 handful of green onion (about 8) sliced thinly across
2 cups broth from beef or chicken
2 cups of half-and-half
1/3 cup flour
4 large potatoes that have been peeled, baked, and diced
½ tsp black pepper (grounded)
1 tsp of salt
8 ounces of strong Cheddar cheese (shredded)
8 ounces of sour cream
Freshly sliced green onions for garnishing

Preheat your oven to 400 degrees Fahrenheit. Use a fork to pierce the potatoes before placing them in the oven so they cook faster. Bake the potatoes with their peels on for about one hour or until they are completely tender. Now you can remove the potato skin and discard it. Mash the peeled potatoes in a large bowl.

While the potatoes are cooking, you should fry the bacon on a large pan until crispy. Remove the bacon pieces to paper towels and save the drippings in a heatproof bowl. Place 2 tablespoons of the bacon back inside the frying pan along with the chopped celery, onion, and butter. Cook under low flame until the vegetables are tender. Do not use high flame otherwise, the celery may burn and become bitter.

Measure out the required flour in a dry measuring cup and level exactly with a knife. It is important to get the exact amount of flour because a few tablespoons extra will make the soup too thick.

Place the flour and remaining green onions into the pan and blend well. Stir in the chicken/beef soup and continue cooking under medium flame. Continue stirring until the vegetables are tender and the mixture is thickened. Most of the ingredients are already cooked except the flour, so it should not take more than fifteen minutes.

Once the soup has a thick texture you should stir in the cheese, pepper, salt, diced potatoes, and half-and-half. Continue cooking and stirring the soup until the cheese is completely melted. Now your soup should be placed in a blender to get rid of the potato lumps. Blend in small batches until it is smooth. Once everything has been blended, place back into the pot and add the sour cream. Place the fire back on medium and continue stirring until the potato soup is piping hot. For a more appetizing look, you can serve it garnished with sliced green onions and bacon.

Cooking Tips: One problem many cooks have with thick soups is that they will burn if left unattended. Never use high flame when cooking flour-based soups because it will cause the flour to burn. If you feel the bottom of the pan starting to become slightly sticky, turn down the flame. Remember to mix continuously with a whisk or sauce spoon to prevent this from happening.

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