Baked Potato Soup

I cannot for the life of me remember where I got this recipe but I know that it is one of my very favorites. (Update:  I found the original recipe!  It was from the Nestle recipe site.)  When the winter winds start finding their way into the home and you need something to keep you warm this soup is the perfect treat.  This silky seasonal recipe is not only easy but it retains a depth of flavor that is inviting and comforting.

Another great reason to love this recipe is that it is a catch-all for leftovers.  I typically make it the day after I’ve had a steak and potato dinner.  I just throw a few extra potatoes in the over and the next day for my soup I’ve already got my main ingredient. You can also toss-in left over cooked ham, corn, peppers, carrots, etc.

Serves: 4
Difficulty: Easy
Cooking time: 30 minutes (add 1 hour if baking potatoes in the oven)
Variations: Additions: canned corn, cream of corn, diced red pepper, ham.
Substitutions: light evaporated milk

Ingredients:

2 or 3 medium baked potatoes
1/4 cup (57 grams) butter
1/4 cup chopped onions
1/4 cup all-purpose (plain) flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz. or 410g) evaporated milk
4 slices cooked and crumbled back bacon or streaky bacon (streaky bacon is the normal bacon we use in the US)
1/2 cup shredded cheddar cheese – optional topping
1/4 sliced green onions – optional topping

Instructions:

  1. If you do not already have leftover baked potatoes, microwave or bake your potatoes before starting the rest of the recipe. Allow to cool.  Also, cube and cook your bacon and set aside to cool.

  2. Remove the skin of one potato and mash. Set aside.

  3. Cube the rest of the potatoes (with the skins). Set aside.

  4. Melt butter in a large saucepan over a medium heat.
  5. Add onion and cook until tender.  Stir occasionally. (Today I had some leftover red pepper and thought I’d throw it in for some nice color addition).

  6. Stir in flour to make a roux.

  7. Stir in evaporated milk and chicken broth.

  8. Add mashed potato.

  9. Stir occasionally until mixture comes to a boil. Covering helps however be sure the mixture does not stick or burn to the bottom of the pan.  You may want to shred your cheese and slice you spring onions during this time.

  10. Add cubed potatoes and HALF of the bacon and heat through. Stir occasionally.

  11. Season with salt and pepper to taste.
  12. Top each serving with remaining bacon, cheese and green onions, if desired.

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