Loaded Baked Potato Soup

Driving kids around to learn how to not drown had taken a toll on dinner preperations around these parts. We have had baked potatoes a couple of times. I consider that the laziest dinner I can whip up that isn’t the worst possible take out option available. At least it is made by me, at home and not hurled through an open car window and devoured in the car. Obviously, the bar has been lowered considerably around here.

When I make baked potatoes I always make a “safety potato” just in case one of the potatoes has some horrible rotten hidden hollow center and I don’t discover it until everyone actually has their potato on their plate. By then it is too late, the die is cast. Better to make a few extra and have leftovers than have one of our party watching everyone eat dinner. So sad.

So, I had some leftover baked potatoes, a few slices of extremely crisp bacon and a real hankering for something comforting.

This was perfect. The potatoes just needed to be peeled and cubed. If you are feeling especially sassy, you can fry the potato skins and top the soup with them. The bacon just needed to be chopped up. Chop the onions, shred some cheese. Presto chango, you got yourself a comforting, hearty soup for lunch with maybe 20 minutes of prep work.

I was pretty damn proud of myself for coming up with this one! And, as an extra bonus, Mr. Smith LOVED it. Everybody wins!


Baked Potato Soup


4 slices bacon, cooked crisp and finely chopped

3 large baked potatoes, baked for 1 hour at 400°, peeled and cubed

2 Tablespoons olive oil

2 Tablespoons unsalted butter

1/2 a medium onion, finely chopped

2 cloves of garlic, minced

1/3 cup flour

4 cups chicken broth

2 cups shredded cheddar cheese

In a dutch oven, heat olive oil and butter until melted and simmering. Add onion and cook until it startes to carmelize. Add garlic and cook for about 2 minutes. Be careful not to overheat. Garlic can burn and pretty much turns into little heated missiles shooting all over the kitchen. Dangerous.

Add flour and stir until is absorbs the butter/olive oil. Whisk in broth, making sure to get rid of any lumps of flour.

Simmer for a few minutes until the soup starts to thicken.

Add cubed potatoes, bacon and cheese. Heat it until the cheese is melted and the soup is thickened a bit more. Salt and pepper to taste.

Serve it with sour cream, some more shredded cheese or any other toppings you would add to a baked potato.



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