Posts Tagged ‘soup’

I’ve never been so proud of how something turned out than today. This soup is something you’d get at a restaurant. This was perfect for dinner with all the rain we had today. We were soaked from running errands and doing our monthly grocery trip. This was just the thing we needed. I served this along with my Bacon Cheddar Muffins. This is easy to make so give it a try! I found this at one of my favorite cooking sites Cooking During Stolen Moments.

Loaded Baked Potato Soup

• 1 lb. bacon, diced
• 1 onion, diced
• 5 large Russet potatoes, peeled and cubed
• 3 c. chicken stock
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 3 green onions, sliced
• 3/4 c. shredded cheddar cheese, divided
• 1/2 t. black pepper
• Sour cream for garnish, optional

1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes, cooked onion and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

This is a dry mix base to turn into cream of chicken, or other cream of, soup bases. This will not only save you money, but is healthier as it has much less salt and fillers than the cans of cream of soups. This powder base will keep for a year. I put mine in a ziplock bag and stuck it in the pantry.

This turned out creamy and had more flavor than the canned version.

Cream of Anything Soup Base