The holidays are past, and the gray days of January are upon us, alas! I am in need of comfort food, and a meal of soup, accompanied by a simple green salad and a glass of wine fills the bill, and soothes my soul. The dreary day makes me look forward to a great meal. My loaded baked potato soup is hearty, hot, and oh so welcome tonight! Make it your own, by garnishing with your favorite baked potato toppings!

Print

Loaded Baked Potato Soup

Course Main Course

Cuisine American

Keyword Soup

Servings 6

Author Carol Dearth

Ingredients

Soup

• 3 large russet potatoes scrubbed and dried
• 4 tablespoons butter
• 1 large sliced onion
• 1 teaspoon salt
• 4 tablespoons flour Wondra
• 3-4 cups water or stock
• ½ cup milk
• ½ cup heavy cream
• ½ cup sour cream
• Seasonings

Garnishes

• chopped parsley grated cheese, crisp bacon, green onions, chives, Mama Lil’s chilies

Instructions

1. Heat oven to 425°F. Place potatoes on rack and bake until they are soft when pierced with a knife. Remove from oven and let cool for about 5 minutes, until you can handle them.
2. Cut potatoes in half lengthwise. Set aside one of the potato halves. Carefully scoop the remaining potatoes into a bowl. Thinly slice the skins into julienne strips and place on a sheet pan. Toss the strips with olive oil, salt and pepper. Distribute the strips on the sheet pan; return I to the oven to bake until crisp. Remove from oven and set aside for garnish.
3. Cut the reserved potato half into ½-inch dice. Toss with olive oil, salt and pepper. Distribute the strips on the sheet pan; return I to the oven to bake until crisp. Remove from oven and set aside for garnish.
4. Melt butter in large saucepan, add onion and about ½ teaspoon salt, cook until soft. Add flour, whisk until smooth; cook 3-5 minutes. Add small amounts of water or stock to mixture, using about 3 cups of the water or stock. Add the milk and the reserved potatoes you scooped from the shells.
5. Ladle the soup into a blender and puree until smooth. Return the puree to the pan; bring mixture to a boil. Stir in cream, sour cream, and season to taste. Adding remaining water or stock if necessary to achieve desired consistency.
6. Ladle into serving bowls, top with roasted potato chunks, the crisp potato skins and your choice of additional garnishes. Serve HOT!

Recipe Notes

Makes about 6 servings.