It’s getting warm really fast here in Kansas City, so we thought we’d give one of our favorite winter recipes one more go before the heat waves roll in. We really love soups, and this baked potato soup–which is really more about the dairy than the potatoes– is our favorite guilty pleasure soup. The heavy cream makes it rich and smooth texture. The potatoes break down and thicken the soup, making it one of the most hearty meals we’ve got in our repertoire. The sour cream adds a perfect amount of tang. The cheddar sharpens up the flavor and adds levels to the experience (it’s like the flavor changes as you roll it in your mouth). Oh, and (added bonus) it’s super cheap to make for a large group of people.
MMMMmmm. One bowl of this soup, and you’re stuffed. But your taste buds will probably try to convince your stomach that this isn’t the case.
*This recipe evolved slowly over time from my mother-in-law’s version.
Makes 6 portions.
Prep time: 1 hour Cook time: 20 minutes
3 lbs Yukon Gold Potatoes
8 oz Bacon
2 Tbsp Butter
2 Tbsp Flour
3 cups Milk
1 Cup Heavy Cream
Cheddar Cheese, shredded
Salt and Pepper
Preheat the oven to 400 degrees. Wash the potatoes, prick each of the potatoes with a fork several times, and wrap them in individually aluminum foil. Bake the potatoes until no longer firm, about 1 hour. Smaller potatoes will be done before larger potatoes.
Melt the butter over medium low heat in a large pot. Stir in the flour slowly. Cook the roux for 2 minutes, stirring constantly. Slowly add the milk, still stirring continually. Bring to a light boil and then lower to a simmer. Season.
Meanwhile, cook the bacon until crispy. Cut into small pieces.
Remove the skin from the baked potatoes and add the flesh to the pot. Break up the potatoes into bite sized chunks with a fork or masher.
Add the heavy cream, half of the bacon, half of the cheese, and a few dollops of sour cream.
Serve hot! Garnish with cheese, bacon, and sour cream.
Now hurry up and make this before it’s too hot!