Baked Potato Soup

By á-170456

Ingredients

• 5 medium Russet potatoes
• 3 cup whole milk
• 1/2 cup half-and-half
• 1/2 cup sour cream
• 1 cup shredded Cheddar cheese
• 1 1/2 teaspoon chives
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon freshly-ground black pepper or more to taste
• 2 1/2 tablespoons butter
• 1/4 teaspoon celery salt
• 1 green onion diced
• 5 strips bacon diced, crisply
• fried and drained
• 1 1/4 teaspoon fennel seeds

Details

Servings 1

Preparation

Step 1

Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 degrees for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel the potatoes.

While potatoes are cooling, add fennel seeds to milk and half-and-half, and scald the milk. Scalding is heating milk at moderated temperature just until boiling point but not boiling and quickly remove from heat. Scalding will keep the mixture from seperating. Let milk cool slightly with fennel seeds in mixture.

When potatoes or cool enough to work with carefully cut 4 in half and spoon out cooked potato and place in a food processor. Potatoes should measure out to 1 1/2 to 2 cups cooked potato. Dice the 5th potato and set aside. Save the potato skins for baked potato skins later.

To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese. Strain the fennel seeds from warm milk and discard seeds. Pour milk mixture into food processor and processes 1 1/2 to 2 minutes until smooth. Place mixture into a sauce pan add butter and diced potato stir frequently and simmer on very low setting for about 15 to 20 minutes.

When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and diced green onion.

This recipe yields ?? servings.