OK, I totally admit I got this idea from my real-life friend Bek (who is an awesome cook and fellow foodie) at Ignore the Crazy– then I just winged it, and it came out super-fantastic, so lest I forget exactly what I did (Yeah, ’cause that never ever happens…) I’m commiting it to posterity here and now.
Awesomeness Baked Potato Soup
- 4 medium large baking potatoes, baked.
- 4 T butter
- 4 T flour
- 1 small yellow onion, minced so the kids don’t notice it
- 2 cups low-fat milk
- 4 cups low sodium chicken broth
- 4 strips on bacon, crumbled and crisped
- grated cheddar cheese
- sour cream
- green scallions
- Bake potatoes until tender, set aside.
- In a large soup-ish sized pot, saute onion over med-high heat in butter until soft and golden.
- Add the flour, making a roux with the onions and butter, and stir 2-3 minutes until roux is toasty and yummy smelling.
- Add the milk and chicken broth to the hot roux, stirring thoroughly to smoosh any lumps. Lower heat and bring to a soft simmer, stirring. When soup is simmering, it will be thickened properly.
- Scoop out the insides of the baked potatoes and smoosh them, adding them to the simmering pot. Small chunks are good, giant chunks, not so much. I used, glory of glories, my potato masher.
- Scoop into soup bowl, top with cheese, scallions, bacon crumbles and a dollop of Daisy.
Everyone gobbled it down, with the exception of Bean, who hid under the table because he wanted Ritz crackers and peanut butter. He is now in his room protesting. Can’t win ’em all.