Loaded Baked Potato Soup-perfect for a chilly day.
Can we talk about potatoes? Specifically bags of potatoes. I know there are different grades of potatoes. I know not every potato can be perfect, that occasionally the bad potato will sneak into the bag. I can live with it.
What annoys me is when you buy a 10 lb. bag of Idaho Baking Potatoes, and after dumping the entire bag in the sink, you find maybe 6-7 good sized, would look good next to a steak on the plate, baking potatoes. The rest are medium sized or even dare I say…small! Definitely not fit for baking up then smothering with all the fixings of butter, cheese, sour cream, bacon…
No, these runts need to be handled a different way.
These runts are the perfect size to make Potato Skins. But what to do with the yummy insides?
With the cooler weather just around the corner, soup will be on the menu. Potato soup has always been one of my favorites but loading it up with cheese, sour cream and bacon, yes please! The perfect comfort food.
- 6 small to medium baking potatoes, already baked and cooled
- 10-12 slices bacon
- 1/2 cup all purpose flour
- 6 cups milk, warmed
- 1 cup shredded cheddar cheese
- Salt and pepper to taste.
- extra shredded cheese
- sour cream
- Slice potatoes in half lengthwise and scoop pulp out. Set Pulp aside until ready to use. Save skins to make Potato Skins.
- In a large skillet, cook bacon to desired crispness. Remove bacon but leave all drippings.
- Stir flour into bacon drippings to create a paste. Slowly stir in warm milk. Making sure to blend well.
- Chop bacon and add most to soup, reserving some for garnish. Add potato pulp and cheese. Stir to melt cheese, salt and pepper to taste.
- Spoon into bowls then garnish with extra cheese, a dollop of sour cream, some bacon, everything you'd put on a baked potato.
Want more comfort food?