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Baked Potato Soup
Category: Soups, Hot
Serves: 10-12
Rating:
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Ingredients:
* 5 lbs. russet baking potatoes (6 large bakers) * ½ lb. bacon * 3 Cups 2% milk * 1 stick butter or margarine * 3 Cups onion, minced * 7½ Cups chicken stock (or 1 heaping TB. CHICKEN SOUP BASE dissolved in 7½ Cups water) * ½-¾ Cup all-purpose flour * ½ tsp. THYME * 1 TB. PARSLEY * ¼ tsp. CAYENNE RED PEPPER * 1 tsp. salt (optional)
Directions:
Preheat oven to 350°. Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling. Remove the skins and coarsely chop the potatoes. Set aside. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature. Place 1½ Cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, PARSLEY, THYME, CAYENNE, salt, PEPPER, and the remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add ¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and CHIVES, if desired.