Baked Potato Soup • 8 to 10 servings
Potatoes love salt. So, if you are using homemade stock or low sodium stock that isn't well seasoned, you'll need to add more to this soup to make up the difference.
Ingredients
4 pounds russet potatoes, about 8 large potatoes
1/2 pound sliced bacon, cut into 1/8-inch slices
4-6 large onion, diced
3 ribs celery, diced
3-4 carrots, diced
1 cup fresh or frozen corn
8-10 cups chicken stock
1 teaspoon kosher salt, plus more to taste
1 cup heavy cream
Garnishes:
Grated sharp cheddar cheese or grated parmesan
Fresh cilantro, green onions/chives
Crumbled bacon
Method
Bake the potatoes:
Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife. Place on a foil lined baking sheet and bake at 350°F for 1- 1 1/2 hour, or until easily cut through with a knife. Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)
Cook the bacon:
Place bacon in a large, thick bottomed Dutch oven (about 5 to 6 quart pot). Heat on medium high until the bacon starts to brown then lower the heat to medium. Cook until the bacon has rendered most of its fat, browned and crispy. Remove the cooked bacon and set aside.
Remove all but 1 tablespoon of bacon fat from the pan. Pour the fat into a jar and let it cool and solidify.
Cook onion and celery in the bacon fat:
Add the chopped onion and celery to the remaining bacon fat in the pot. Cook on medium for 5 minutes, then lower the heat to low, and cover the pot. Let cook slowly on low heat for 15 to 20 minutes.
When potatoes are cool enough to handle, scoop out add it to the cooked onion and celery mixture along with chicken stock. Use a potato masher to mash the potatoes into the stock. Add a teaspoon of kosher salt. Bring the soup to a simmer and reduce the heat to low.
Purée some or all of the soup:
Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup.
Add cream:
Stir in heavy cream into the soup for a thicker, creamier soup. Add more salt to taste.
Pour into bowls and top with grated cheese, chives/green onions, and crumbled crispy bacon.
Original recipe: https://www.simplyrecipes.com/recipes/baked_potato_soup/
Potatoes love salt. So, if you are using homemade stock or low sodium stock that isn't well seasoned, you'll need to add more to this soup to make up the difference.
Ingredients
4 pounds russet potatoes, about 8 large potatoes
1/2 pound sliced bacon, cut into 1/8-inch slices
4-6 large onion, diced
3 ribs celery, diced
3-4 carrots, diced
1 cup fresh or frozen corn
8-10 cups chicken stock
1 teaspoon kosher salt, plus more to taste
1 cup heavy cream
Garnishes:
Grated sharp cheddar cheese or grated parmesan
Fresh cilantro, green onions/chives
Crumbled bacon
Method
Bake the potatoes:
Scrub the potatoes clean and poke them all over with the tines of a fork or paring knife. Place on a foil lined baking sheet and bake at 350°F for 1- 1 1/2 hour, or until easily cut through with a knife. Remove and let cool enough to handle. (To speed up cooling, slice them in half lengthwise.)
Cook the bacon:
Place bacon in a large, thick bottomed Dutch oven (about 5 to 6 quart pot). Heat on medium high until the bacon starts to brown then lower the heat to medium. Cook until the bacon has rendered most of its fat, browned and crispy. Remove the cooked bacon and set aside.
Remove all but 1 tablespoon of bacon fat from the pan. Pour the fat into a jar and let it cool and solidify.
Cook onion and celery in the bacon fat:
Add the chopped onion and celery to the remaining bacon fat in the pot. Cook on medium for 5 minutes, then lower the heat to low, and cover the pot. Let cook slowly on low heat for 15 to 20 minutes.
When potatoes are cool enough to handle, scoop out add it to the cooked onion and celery mixture along with chicken stock. Use a potato masher to mash the potatoes into the stock. Add a teaspoon of kosher salt. Bring the soup to a simmer and reduce the heat to low.
Purée some or all of the soup:
Cook the potato soup for about 5 minutes, then use an immersion blender to purée about half of the soup if you want a slightly chunky soup, or purée all of it if you want a smoother soup.
Add cream:
Stir in heavy cream into the soup for a thicker, creamier soup. Add more salt to taste.
Pour into bowls and top with grated cheese, chives/green onions, and crumbled crispy bacon.
Original recipe: https://www.simplyrecipes.com/recipes/baked_potato_soup/
