Baked Potato Soup

By stacyy1

Nutrition Information (Per cup):
393 calories 47% calories from fat 21g total fat 40g carb. 536mg sodium

Ingredients

• Rub with Oil and Salt:
• For the Baked Potaotes-
• 4 medium russet potatoes (10–12 oz. each), scrubbed, dried, and pierced
• For the Soup-
• Saute in 4 T. Unsalted Butter:
• 1/2 cup yellow onion, diced
• Whisk in:
• 1/4 cup all-purpose flour
• Stir in:
• 2 cups low-sodium chicken broth
• 2 cups whole milk
• 4 cups baked potato flesh, lightly mashed
• 2 T. chopped fresh parsley
• Salt and pepper to taste
• For the Garnishes—
• Toss in 1 T. Olive Oil; Bake:
• Skins from baked potatoes, cut into strips
• Salt and pepper to taste
• Prepare (Keep Separate):
• 4 strips bacon, diced, sauteed
• 3/4 cup cheddar cheese, grated
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives

Preparation

Step 1

Preheat oven to 450° with rack in center.

Rub prepared potatoes with oil and salt (doing this in a plastic bag makes the job less messy). Bake directly on the rack for 1 hour, or until tender all the way through when pierced with a skewer. Remove potatoes from the oven, split, and serve immediately. Cool baked potatoes slightly. Scoop out and lightly mash the flesh (reserve skins); set aside.

Saute onion in melted butter until soft, about 5 minutes.

Whisk in flour; cook 2–3 minutes.

Stir in broth and milk. Cook and stir until thick, 4–5 minutes. Add potato and simmer 5 minutes; stir in parsley and seasonings.

Toss strips of potato skins in oil, salt, and pepper. Roast in 400° oven 15 minutes, or until crisp.

Prepare remaining garnishes and serve with soup.