Tuesday, December 8, 2009
In the midst of the chill in the air and the neverending cold season in our home, I was in the mood for a potato soup and saw I recipe I just had to try. Usually I'm more of a fan of runnier soups (wow, that doesn't sound appetizing, but you get the picture). Heartier soups tend to be too heavy for my tastes, but nonetheless, I decided to give Idaho Baked Potato Soup with Bacon a whirl.
I'm so glad I did. This soup is wonderful on a cold winter day and, dare I say, even better the second and third days reheated. My daughter and I gobbled it up for lunch this week. And...it only took me about 30 minutes to put together, start to finish. I consider that pretty good for a soup. (I cooked my potatoes in the microwave instead of the oven, because I was hungry.)
Idaho Baked Potato Soup with Bacon
recipe from The Cooking Photographer
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, microwaved and cubed (about 4 cups) - or baked in the oven if you have the time
4 green onions, sliced
12 bacon strips, cooked and crumbled
1 1/4 cups shredded sharp cheddar cheese
1 cup sour cream
3/4 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
In my favorite kitchen cooking dish, the dutch oven, melt the butter over medium heat. Stir in flour and whisk continuously until smooth and then for about a minute or so. Gradually add milk and whisk until thickened. (This will take a few minutes. I cooked my potatoes while I was assembling this first part of the soup.) Add potatoes and onions. Bring to a boil, stirring constantly (lose the whisk for this step). Reduce heat to medium-low and simmer for 10 minutes. Add remaining ingredients and stir until the cheese is completely melted. Taste and adjust seasonings as needed. Serve immediately. Makes 8 to 10 servings.