It is definitely that wintery, blustery season of hot cocoa, fuzzy socks or slippers, steaming mugs of soup, and…well, I could just go on and on! It is also the season of decorated trees! As I mentioned in a previous post, my husband and I got our tree over the weekend and it’s mostly all decorated (“mostly” because my husband hasn’t added his tinsel yet, though he insisted we have it). I love coming home to the smell of a fresh (albeit dead) tree in my living room. I love it even more when I come home after my husband, cuz then the lights are already on. =)
But let’s go back to the topic of steaming mugs of soup. I love soup. Soup is amazing. I found this loaded baked potato soup from How Sweet It Is, and it is AMAZING. I used to make a lot of recipes from this blogger, however her recipes (especially the more recent ones), can be pretty complex, with tons of ingredients, and, well, I just don’t have time for that. But this…was heavenly. Seriously. I can’t remember what kind of potatoes I used – I think it was my reds that I had to get used up, and what better way to do that, than with potato soup?
I’ve made potato soup before (or at least soup including potatoes), but I think this was the first time I baked the potatoes first. So yummy! Also, I severely increased the amount of liquid ingredients – as the original blogger stated that it served 6, but according to her amounts, it would barely serve 3 or 4! I basically doubled most of the liquid ingredients and it was MUCH better (we like leftovers in this house!).
The only thing I was worried about was flavour! The original ingredients don’t include much in the way of flavouring. However, I baked the potatoes with a dash of garlic salt, which I think helped A LOT. Also, I have been using the chicken bouillon cubes (instead of traditional broth) lately, which I think packs more flavour than the regular broth. Because of those additions/changes, it was so good!! One more thing is that I did not use smoked cheddar. I didn’t want to trouble myself with that, so I just got regular sharp cheddar. Yum.
Baked Potato Soup
-6-8 yukon gold potatoes, baked with skin on and chopped (you can use any kind of potato – and I recommend using a dash of garlic salt or another spice while baking)
-1-2cu heavy cream
-2cu (or more) skim milk
-1/2-1cu chicken broth
-1cu grated smoked cheddar cheese
-2+ green onions, chopped
-4 slices bacon, fried and crumbled
-Heat a large pot on medium heat.
-Once hot, add butter and flour, and whisk into a roux. Then add heavy cream, potatoes and skim milk, continuously stirring until thickened.
-Stir in cheese, making sure it doesn’t stick to the bottom.
-Simmer for about 15-20 minutes.
-Depending on desired consistency, add chicken stock, then stir in 2 slices of crumbled bacon and green onions. Season with salt and pepper if needed.
-Serve and garnish with remaining bacon