Baked Potato Soup
Last week I had one of the most delicious and hearty soups I have ever tasted to date. Unfortunately, it was right before I watched the Victoria’s Secret Fashion Show…
I was really regretting helping myself to that second serving prior to watching.
Fortunately, that guilt only lasted so long until I ate it again for dinner the next night. Whoops.
My oldest sister, Caitlin, made this soup for our family dinner, which I had no part in helping with—I was too busy writing a final paper that was due the next day and taking pictures like this:
I know where my priorities are at, as should you. Now go make this soup already!
Baked Potato Soup by The Bite-Sized Baker’s Sister (Caitlin):
6 Yukon gold potatoes
3 red potatoes
2 large yellow onions, chopped
5 garlic cloves, peeled and minced
6 cups whole milk
4 cups chicken stock
½ cup heavy cream
8 slices of bacon, cooked
2 cups sharp cheddar, grated
1 tablespoon cornstarch, 1 tablespoon water, mixed
1-2 teaspoons cayenne, to taste
Salt and pepper, to taste
Scallions, grated cheese, bacon bits, and sour cream for garnish
- Preheat oven to 450 degrees F.
- Rub 3 Yukon gold potatoes and 3 red potatoes with olive oil and sprinkle with salt and pepper. Bake in preheated oven for 45-60 minutes until tender and skin is browned.
- Peel and quarter remaining potatoes and boil in salted water until tender.
- Cook 8 slices of bacon in a skillet until crispy and set aside.
- In same skillet, sauté onions and garlic until translucent and soft, season with salt, pepper, and cayenne pepper.
- Cube roasted potatoes and mash boiled potatoes and set aside.
- In a large Dutch oven or soup pot, add milk, chicken stock, and heavy cream and bring to a simmer. Add cubed and mashed potatoes into pot and stir to combine.
- Add cheese and coarsely mash potatoes to break up to a desired consistency.
- Add equal parts cornstarch to water and whisk in bowl. Add to soup one tablespoon at a time to reach desired consistency. (This will thicken the soup)
- Let simmer on stove on low for 45 minutes and stir frequently.
- Serve warm in bowls and garnish with scallions, cheese, bacon bits, and a dollop of sour cream.