Admin
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Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Loaded Baked Potato Soup Tue Nov 11, 2008 7:48 pm | |
| Loaded Baked Potato Soup 8oz bacon, chopped3 lbs russet potatoes, scrubbed1 large onion, chopped2 garlic cloves, minced2 tbsp all purpose flour4 cups low sodium chicken broth1 cup heavy cream1 sprig fresh thyme4 cups shredded sharp cheddar cheese, plus additional for garnish1 cup sour cream, plus additional for garnish Pepper3 scallions, sliced thin Cook bacon in Dutch oven over medium heat until crisp, about 8 minutesWhile bacon is cooking, use vegetable peeler to remove wide strips of potato peel, reserve peels Cut peeled potatoes into 3/4 inch piecesUsing slotted spoon, transfer bacon to plate lined with paper towelsAdd reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutesUsing slotted spoon, transfer potato skins to plate with bacon Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutesStir in garlic and flour and cook until fragrant, about 1 minuteGradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heatReduce heat to medium low cover pot, and cook until potatoes are tender, about 7 minutes Discard thyme and transfer 2 cups cooked potatoes to bowlPuree remaining soup in batches in blender until smoothReturn to pot and warm over medium high heatOff heat, stir in cheese until melted, then whisk in sour creamReturn reserved potatoes to pot and season soup with pepperLadle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese and sour cream When reheating do not let the soup boil which will cause the sour cream to separate. | |
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