baked potato soup
- 1 large White Onion
- 3 Garlic Cloves
- 1 TBS Butter
- 6 cups Chicken Stock
- 10 medium Idaho Potatoes or 6 large Russet Potatoes, peeled and medium diced
- 1 (8oz) container Kraft Philadelphia Chive and Onion Cream Cheese (1/3 less fat or regular)
- 3 slices Bacon, cooked and diced
- 1/2 cup Shredded Cheddar Cheese
- 1/3 cup Green Onions, chopped
- Salt & Pepper, to taste
- 1 – 2 cups Milk, thin to desired consistency
1. In a deep pot add butter and turn to medium heat. Once butter has melted add garlic and onions and saute a few minutes until aromatic. Turn heat to medium low and caramelize, around 10 minutes.
2. Add the stock and potatoes to the pot and bring to a boil. Let boil for a few minutes before bringing the heat down to medium-low. Let simmer for 45 minutes until potatoes and soft and falling apart. Use a potato masher to mash the potatoes into small pieces.
3. Let soup cool for a few minutes. Use a slotted spoon to scoop out half of the potato mixture that should have settled on the bottom of the pot. Add to a blender and also add a few cups of liquid. Blend until completely pureed and smooth. Pour back into the soup and turn heat back to medium – low.
4. Add the cream cheese to the soup and slowly let it melt. This will take anywhere between 30 – 45 minutes. During this time add the bacon, cheese, salt and pepper. Stir occasionally to mix in the cream cheese.
5. After the cream cheese is completely melted, adjust the soup with milk to your desired consistency
The creamier you want the soup, the more of it you need to puree. I like a creamy soup with small tender pieces of potato, so I only blend half of my soup. In fact, you don’t have to blend any if you like a chunkier potato soup. But the soup you do puree in the blender will be silky, smooth and rich.