I’ll fully admit that I’m a little predictable, so judging from today’s cold and rainy weather, you had to know it was coming. We’re having soup for dinner tonight!
I couldn’t resist, even though I’m supposed to be off of my foot. But the beauty of this recipe is that it’s QUICK and EASY, and requires almost no prep work (ie, little time spent standing over a cutting board). Let’s just don’t tell my friend Dr. M. that I left the couch for a wee bit of time today. He’s not the sort you really want to tangle with. It’ll be our little secret!
You can’t possibly mess this up. Fiddle with it until it tastes the way you want it! Though the soup is easily doubled, it isn’t really freezer friendly. However, it gets better as it sits overnight, so if you have any left, you should send it with your husband for lunch tomorrow!
You’ll notice the potatoes aren’t actually baked. I’m sure the name must have come from all of the traditional potato toppings that really make the soup. My punks adore it; hope yours will, too!
LOADED BAKED POTATO SOUP
- 2 lbs. russet potatoes, peeled and diced (this was about 6 of the sale russets)
- 3 c. chicken broth (plus additional to thin if necessary)
- 1 c. half & half (or so, adjust this to your taste)
- ½ c. sour cream (again, adjust this to your taste)
- ½ c. shredded sharp Cheddar cheese (there’s a medium cheddar on sale this week, 10/21/09 – 10/27/09, if you don’t mind grating it yourself!)
- 4 sliced scallions (green tops only)
- 6 slices bacon, cooked crisp and crumbled
- ½ t. garlic salt
- Salt and pepper to taste
- Garnishes: Additional shredded sharp Cheddar cheese, cooked and crumbled bacon, sliced green onions
Combine potatoes and broth in a medium saucepan. Bring to a boil; reduce heat and simmer, covered, for about 15 minutes or until potatoes are tender. Let cool slightly, then transfer potatoes and broth to a blender or food processor – or, if your blender is broken like mine, use a stick blender. (* SEE NOTE on blending hot liquids). Blend until fairly smooth with some small chunks of potatoes remaining.
Return mixture to saucepan and bring back to a simmer. Remove from heat and stir in half & half, sour cream, cheese, green onions, bacon, garlic salt, salt and pepper. Adjust the thickness of the soup with additional chicken broth if necessary. Cook over low heat for 5 minutes more. Spoon into heated soup bowls and allow diners to top with garnishes as desired.
NOTE * BLENDING HOT LIQUIDS 101: If you’re a regular reader of this blog, you’ve heard it before. Unless you enjoy cleaning soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3). Turn it on full blast. I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!
Instead, fill the blender about 2/3 full with the soup. Cover loosely with the lid, then hold the loose lid in place with a folded dish towel. Start the blender on low; allow the steam to escape, then gradually increase the speed. Safety first, my friends!
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