Thursday, August 12, 2010

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Loaded Baked Potato Soup

Baked Potato Soup
I went to my friend Claudia's house earlier this week and she was making a potato soup. It wasn't ready by the time I left her house so I left craving the soup big time. It seems almost ridiculous to want soup given the 90+ degree weather we've been experiencing here in Miami, but I was drawn to the thought of potatoes, bacon, and cheese poured into my bowl. This soup did not disappoint and it satisfied the craving. Heck, it did more than simply satisfy a craving, it made our taste buds sing and our stomachs soar to the food heavens.

I did make a few mistakes but it goes to show you how flexible the recipe is. I burned the garlic (my sous chef Cati didn't warn me!) and forgot to bake the potatoes beforehand. I put the chopped up potato in the oven while I got everything ready and let them finish cooking in the soup (this only added a few minutes to the cook time). I also poured ALL the potatoes in the soup and mashed them up in the soup instead of reserving some of the potatoes in case the soup was too thin.
Baked Potato Soup
Loaded Baked Potato Soup
Source: All Recipes as seen on Christine's Kitchen Chronicles

Prep Time: 10 mins
Cook Time: 20 mins
Ready In: 30 mins
Yields: 4 Servings

5 bacon strips, diced
1 small onion, chopped (I omitted)
2 cloves garlic, minced
4 tablespoons all-purpose flour
1 teaspoon dried basil (I omitted)
1/2 teaspoon pepper
4 cups (2 cans) chicken broth
2-3 large baked potatoes, peeled and cubed
1 cup half-and-half cream (I used 1/2 cup milk, 1/2 cup half and half)
1/2 teaspoon hot sauce
1 cup shredded cheddar cheese
Salt, to taste
Green onions or chives, sliced (I omitted)
Sour cream (optional)

In a large saucepan, cook bacon until crisp. Drain, reserving about 1 tablespoon of drippings. Set bacon aside on paper towel covered plate to drain.

Saute onion and garlic in the drippings until tender, taking care so that garlic does not burn.

Stir in flour, salt, basil and pepper; mix well.

Gradually add broth. Bring to boil; boil and stir for 2 minutes.

Add most of the potatoes (reserve some in case mixture is too thin), cream or milk, cheese, and hot pepper sauce; heat through but DO NOT BOIL, stir continuously. If mixture is too thin, mash some of the potatoes and add to broth or add some potato flakes. If mixture is too thick,add more liquid (broth, cream, milk, or water).

Garnish with bacon, sour cream, green onions, and additional cheese, if desired.
Baked Potato Soup


mepperly07 said...

Thank you, I will be making this for dinner tonight and I will be following your blog.

Christine @ Christine's Kitchen Chronicles said...

Thanks for trying this recipe and linking back to my blog. I'm glad that you enjoyed it despite having some snafus in the making :).