On Facebook the other day, my fabulous friend Stephanie posted that it was a cold and wintry day and perfect for potato soup. I asked in a comment for her recipe and she commented back with the process for making her soup. It sounded so easy and I had all the ingredients [BJs has the three packs of Applegate bacon and there was a sale on Maine grown organic potatoes last week! (ok, no chives, but I figured we could go without ’em anyway!)] and so last night I set out to recreate her Loaded Baked Potato Soup.
I opened a pack of Applegate bacon and was only going to use 3 of the 8 slices, but threw 2 more in… browned them up with 1 1/2 onions that I diced. Threw in 2 stalks of celery, diced. Browned that for a bit with 2T of butter (because it was out on the counter and just screaming to go into the pot! LOL) I then added in 2 medium sized potatoes as well as 1 very large and 1 small one too. Next time I’ll toss in a few more potatoes.
I poured in 2 cans of chicken broth (had no stock on hand) + 2c water and set it on a soft boil to cook the potatoes. Meanwhile I cut the remaining strips of a bacon into small pieces and threw them in a pan on the stove. [Next time I do a package of bacon in the soup and fry up a second package for garnish – the big kid LOVED the soup but was upset that on his third helping he had to forgo the bacon crumbles! We’re such bacon lovers here!]
When the potatoes were cooked, I used my immersion blender and blended about half of the soup making sure that I didn’t blend all of the potato chunks. It had been suggested to take out about half and blend in 1c milk and then add that back into the soup – but I didn’t want to dirty another bowl… I had plenty of liquid so I didn’t add any milk/cream/half and half – though if there were more potatoes next time with the same amount of liquid, I might add some half and half (this didn’t need it.)
I did season it at one point with some fresh ground pepper and some Celtic sea salt though I have a head cold and realized later that bacon is salted to begin with so it might not have needed the extra salt (though big kid and DH said it was fabulous soup and neither complained about it being too salty!)
To serve, I ladled the soup into a bowl and dumped in a big dollop of sour cream and topped with both a handful of shredded cheese and some bacon crumbles.
The big kid had three bowls, DH had two and the little one refused to try it.