If you take the idea of a loaded baked potato with butter, sour cream, bacon, cheese and then some chives on top and put it in a soup pot, you have a loaded baked potato soup recipe to die for.
The Players:
1 pound of bacon
2/3 cup butter
1/2 cup all purpose flour
7 cups milk
4 large russet potatoes
1/4 cup minced chives
1 1/4 cup shredded sharp cheddar cheese
1 cup sour cream
The Game Plan:
Bake the potatoes in the oven at 400 degs until they are tender and then let them cool. First you need to bake the potatoes. When they have cooled cut them up into small cubes. I tend to mash one up to make the soup creamier. It’s up to you if you want to take the skin off or not.
Cook the bacon till it is crispy and set it aside to drain all the grease off. When it has cooled break it up in to small chunks.
In a large soup pot melt the butter on a medium heat and then add the flour and whisk to make a paste(this is a roux and is used to thicken the soup). Next add the milk slowly while whisking to keep it from lumping up.
Add the potatoes and bring the soup to a boil stirring continuously to prevent the soup from burning. Once it reaches a boil turn the heat down to bring it to a low simmer. Don’t stop stirring till it’s come to a simmer or it will burn.
Now add the bacon, chives and the cheese. Add the cheese slowly and stir till it is all incorporated.
I like to add the sour cream last and I save some of the bacon and chives to top it.
