Baked Potato Soup

In the fall I absolutely love to make soup! It is so comforting and it makes for great leftovers. Not only do you have lunches ready for the next few days, it actually tastes better the longer is sits. Yummy!

A couple of years ago, I came across a really cute recipe site called favfamilyrecipes.com. The reason I loved this site so much was because they posted recipes that were easy and delicious. One day they posted a recipe for baked potato soup and I thought I would give it a try and boy am I glad that I did! This is now in my fall and winter dinner rotation.

The first thing you need to do is pre-cook your potatoes. I use about 4-5 small russet potatoes. You can do this the night before, microwave them whole, or do what I usually do and dice them up small, put them in a microwave safe bowl and cook them in the microwave until they are tender. This is probably not the best way to do it in regards to flavor but it is the quickest and easiest. The best way would be to actually bake them in the oven, let them cool, and dice them up into bite-sized pieces for your soup. I actually did bake them in the oven this time around and you really could taste the difference. So if you can remember, throw them in the oven earlier in the day. The original recipe says to peel the potatoes but that is entirely up to you and your preference. I actually like to leave the skins on.

First, get out a large pot. I use my biggest Le Crueset pot for this soup. Turn it on low and add ½ cup of butter. This seems like a lot of butter but it makes a lot of soup. The melted butter will start the process of a flavorful roux. Once the butter is melted, stir in ½ cup of flour, 1 chicken bouillon cube, and salt and pepper to taste.

Now, you will want to gradually pour in 6 cups of milk. I have tried this recipe several times and have used all variations of milk and it all tastes the same to me so I prefer cutting calories and use fat free milk. Once you have poured in the milk, you will want to turn up the heat up to medium-high. Now you will want to add about 1 teaspoon of garlic and bring to a boil. I generally stir consistently until the soup thickens. This is probably the longest step in the process. You will know it is ready when the soup leaves a layer on the spoon. It is strange how you will be stirring and all of a sudden it just thickens up. It is amazing! The roux that you made initially is what makes the soup all thick and creamy. Yum!!

Once this process has been completed, you will want to remove it from the heat. Now whisk in one tub of sour cream. I know! It seems like a lot of sour cream. I do not even like sour cream so if you are worried about your kids not liking it, or if you have an aversion, you do not even taste it. I would know because I am the pickiest little eater in the world! This is also another item I try to save calories on if possible. I actually use fat free sour cream as well. I actually like it better than the full fat option because it makes the soup a better consistency.

Now add your pre-cooked potatoes, one can of drained corn, and about six pieces of diced bacon. To be honest, you could omit the bacon completely or substitute turkey bacon or facon bacon and it will taste just as good. This recipe could entirely be made as a vegetarian option. Just make sure to use vegetable bouillon instead of a chicken bouillon cube. Obviously, probably not best option for your vegan friends.

Now stir everything together and it is ready to serve! Sometimes, due to adding all of the sour cream, you may need to heat it on low for a little bit on the stove. Once it is all heated through, serve with your favorite toppings. Here is where you could omit the bacon but add it as a topping for those who eat it or top with sour cream, chives, or cheddar cheese. I generally eat it as is because it is just that good. Refrigerate leftovers and make all of your co-workers jealous the next day! I hope you enjoy this easy and yummy soup and maybe it will become a part of your winter dinner rotation.

Baked Potato Soup

4-5 small potatoes (peeled, baked, and cubed)

½ cup butter

½ cup flour

1 chicken bouillon cube (or 2 tsp)

1 tsp minced garlic

salt and pepper to taste

6 cups of fat free milk

1 tub of fat free sour cream (16 oz)

1 can of corn, drained

6 pieces of bacon cooked and diced

Optional toppings: cheddar cheese, chives, or sour cream

Heat a large pot on low. Melt butter. Stir in flour, bouillon, salt and pepper. Slowly stir in milk and turn the heat up to medium-high. Add garlic. Bring to boil stirring often until soup thickens. Remove from heat. Whisk in sour cream. Add potatoes, corn, and bacon. Top with cheese, sour cream, or chives. Serve.

***Adapted from the Loaded Baked Potato Soup recipe from favfamilyrecipes.com

#recipe #soup #easy #dinner