Chunky Baked Potato Soup
Serves: 4-6 people
Prep Time: 30 minutes
Bake Time: 1 hour (potatoes)
30 minutes (soup)
*Note: I like cooking the potatoes the day before and storing in the fridge until ready to make the soup. This saves time!
8 russet potatoes, scrubbed clean
4-5 slices bacon, cut into small pieces
4 tablespoons butter
1 onion, finely diced
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken broth
1 heaping cup sharp cheddar cheese
1 bunch green onions, thinly sliced
1 heaping cup plain greek yogurt or sour cream
1 tablespoon extra virgin olive oil
Additional 1 tablespoon butter
Salt/Pepper, to taste
Preheat oven to 350 degrees. Prick each potato several times on the top with a fork, then wrap in aluminum foil. Bake in preheated oven for 1 hour or until soft all the way through. Let potatoes cool completely.
Once potatoes are cooled, peel skins off each potato and set aside in separate bowl. (Save the skins for later). Roughly chop insides of potatoes and put in large bowl, set aside.
In a large dutch oven over medium heat, cook bacon pieces until brown and crispy, 6-8 minutes. Remove bacon and set aside in small bowl. Drain bacon grease and discard.
Put dutch oven back onto medium-high heat and 4 tablespoons butter. Add onion & garlic, cooking until browned, 5-6 minutes. With a whisk in one hand, sprinkle flour over top of onions/garlic. Whisk together, then slowly add chicken broth, whisking constantly to smooth any lumps. Bring soup to a simmer, then reduce heat to low.
Add the insides of the baked potatoes into the pot. Using a whisk or potato masher, crush the potatoes into small-ish chunks. (This can sometimes take a while and requires some patience. I like it chunky but not too chunky).
Add bacon, cheese, green onions, and greek yogurt or sour cream. Stir well. Add a good pinch of salt and pepper (more pepper than salt). Stir. Add a small amount chicken broth if it is too thick. (However, it is a thick soup). Let soup simmer for 20-30 minutes on low.
In a medium frying pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add 1/2 of reserved potato skins and fry them until crispy, about 5-6 minutes.
Spoon soup into serving bowls and top with crispy potato skins. Enjoy!!!
*Note: If you have extra bacon, green onions, or cheese, throw a little on the top of each soup bowl along with the potato skins. It is so yummy! Also, this soup is definitely better the next day! The flavors really have time to combine. I like to make it the day before then fry up the potato skins right before we eat it. :)
Prep Time: 30 minutes
Bake Time: 1 hour (potatoes)
30 minutes (soup)
*Note: I like cooking the potatoes the day before and storing in the fridge until ready to make the soup. This saves time!
8 russet potatoes, scrubbed clean
4-5 slices bacon, cut into small pieces
4 tablespoons butter
1 onion, finely diced
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups chicken broth
1 heaping cup sharp cheddar cheese
1 bunch green onions, thinly sliced
1 heaping cup plain greek yogurt or sour cream
1 tablespoon extra virgin olive oil
Additional 1 tablespoon butter
Salt/Pepper, to taste
Preheat oven to 350 degrees. Prick each potato several times on the top with a fork, then wrap in aluminum foil. Bake in preheated oven for 1 hour or until soft all the way through. Let potatoes cool completely.
Once potatoes are cooled, peel skins off each potato and set aside in separate bowl. (Save the skins for later). Roughly chop insides of potatoes and put in large bowl, set aside.
In a large dutch oven over medium heat, cook bacon pieces until brown and crispy, 6-8 minutes. Remove bacon and set aside in small bowl. Drain bacon grease and discard.
Put dutch oven back onto medium-high heat and 4 tablespoons butter. Add onion & garlic, cooking until browned, 5-6 minutes. With a whisk in one hand, sprinkle flour over top of onions/garlic. Whisk together, then slowly add chicken broth, whisking constantly to smooth any lumps. Bring soup to a simmer, then reduce heat to low.
Add the insides of the baked potatoes into the pot. Using a whisk or potato masher, crush the potatoes into small-ish chunks. (This can sometimes take a while and requires some patience. I like it chunky but not too chunky).
Add bacon, cheese, green onions, and greek yogurt or sour cream. Stir well. Add a good pinch of salt and pepper (more pepper than salt). Stir. Add a small amount chicken broth if it is too thick. (However, it is a thick soup). Let soup simmer for 20-30 minutes on low.
In a medium frying pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add 1/2 of reserved potato skins and fry them until crispy, about 5-6 minutes.
Spoon soup into serving bowls and top with crispy potato skins. Enjoy!!!
*Note: If you have extra bacon, green onions, or cheese, throw a little on the top of each soup bowl along with the potato skins. It is so yummy! Also, this soup is definitely better the next day! The flavors really have time to combine. I like to make it the day before then fry up the potato skins right before we eat it. :)
