Wednesday, January 28, 2009
Loaded Baked Potato Soup
Hey, I dunno if you've gotten this vibe, but I love carbs. (Whether they love me is a post for another day.)
But after awhile, a girl craves something other than sugar. Granted, in my case this takes a long, LONG time, but I do eventually get there.
And if you want carbs-not-sugar, and it happens to be, you know, oppressively gray, cold and bleak where you live - not that I'm complaining, mind you - well, one of the first things that comes to mind is soup.
And this is some amazing soup. How amazing? Well, I actually had to make a second batch for this post because the Fartketeers inhaled the first batch the other night before I could save some out to take a picture. I mean, the recipe is supposed to serve eight. And these guys were having thirds. Then, when I told them I was going to have to make another batch for dinner tonight so that I could get a picture? They cheered. Loaded Baked Potato Soup twice in 48 hours? Ah, the food gods are smiling on us.
This is a seriously thick soup. As in, it really has one foot in the Cream Gravy camp. You could serve this stuff over biscuits, if you were REALLY carb happy. But, take that as a good thing. This is comfort food on steroids. I dare you to eat it and not feel at least temporarily better about it still being January outside.
Loaded Baked Potato Soup
4 large baking potatoes, baked and cooled to room temp
1/2 cup (1 stick) butter
1 yellow onion, diced
2/3 cup flour
6 cups milk (it is fine to use fat-free milk here. The soup will still be uber-rich and creamy, trust me.)
3/4 t. salt
1/2 t. freshly ground pepper
1 1/2 t. freeze dried chives
1 cup sour cream
1 cup (about 10 strips) bacon, cooked and crumbled
1 cup shredded cheddar cheese
Cube potatoes and set aside. Melt butter in large saucepan or stock pot. Add onions and saute over medium high heat until soft. Add flour. This is a very dry roux, so watch carefully and stir constantly for 2-3 minutes, just to cook off the raw flour taste. Add about a quarter of the milk and stir until mostly smooth; continue to add milk a quarter at a time to prevent lumps from forming. Add salt, pepper and chives, and bring to a boil, stirring constantly. Once soup has boiled, reduce heat to low, and add sour cream and cheese, and stir until cheese is melted. Add bacon and potatoes, and cook for another 2-3 minutes until potatoes are warmed. Garnish with additional cheese and chives if desired.