Soup: Twice Baked Potato Soup

Soup: Twice Baked Potato Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    strips bacon,diced

  • 1

    cup finely diced white or yellow onion(about ½ medium onion)

  • 1

    teaspoon salt or to taste

  • ¼

    teaspoon freshly ground black pepper or to taste

  • ¾

    teaspoon minced fresh garlic (about 2 to 3 cloves)

  • 3

    tablespoons all-purpose flour

  • cups chicken broth

  • 2

    cups whole milk

  • 2

    large baked russet potatoes, peeled and diced (about 3 cups)

  • 2

    teaspoons freshly squeezed lemon juice

  • 2

    teaspoons Worcestershire sauce

  • ½

    teaspoon hot pepper sauce(such as Tabasco),or to taste

  • ¾

    cup (3oz) shredded sharp Cheddar cheese,or as desired

  • ¼

    cup sour cream, or as desired

  • 3

    tablespoons very thinly sliced green onion tops,or as desired

Directions

1. Heat a 3 quart sauce pan over medium-high heat; add the bacon and cook, stirring frequently until very crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. You should have about 3 tablespoons of rendered bacon fat. 2. Add the onions, salt and pepper to the bacon fat and cook until tender and translucent, about 3 to 5 minutes. Add the garlic and cook one minute more. 3. Stir in the flour and cook, stirring about 2 to 3 minutes; do not brown. Add the broth and milk all at once, whisking vigorously until smooth and incorporated. Bring the mixture to a boil, then immediately reduce the heat and simmer, stirring frequently, until thickened about 5 minutes. 4. Add the diced baked potatoes and simmer until thickened to the desired consistency, about 5 to 10 minutes. Stir in the lemon juice, Worcestershire and hot pepper sauce, Taste and adjust the seasoning as needed with salt, pepper and hot pepper sauce. 5. Pour the soup into warmed individual soup bowls; top with a generous amount of shredded cheese and crispy bacon, a dollop of sour cream and a sprinkling of green onions. Serve immediately. *Note* The toppings are a crucial component of the soup, so do not skimp. A fun serving suggestion is to top the soup with cheese then run under the broiler briefly before topping with sour cream, bacon and green onions. Or if you prefer, you may stir in the cheese, sour cream,green onions and crispy bacon just before serving. *Make It Lighter:* Substitute turkey bacon and the saute the aromatics in 2 tablespoons of olive oil. You may also substitute 2%milk, 2% cheese and low-fat sour cream.


Nutrition

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