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Twice Baked Potato Soup
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Brief Description
A rich and creamy baked potato soup.
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Main Ingredient
potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: llane
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Posted On: Sep 28, 2012
Number of Servings:
Ingredients:
- 3 tablespoons - butter
- 2 - large vidalia onions cut in 1-inch pieces
- 1/4 teaspoons - ground black pepper
- 3 cups - chicken stock strong
- 4 - large Yukon Gold potatoes cut in 1-inch pieces
- 1 cups - half and half
- 1 cups - sour cream
- 1/2 cups - green onions cut in 1/4-inch pieces
- 1/2 pounds - bacon cut 1-inch strips, cooked crisp
- - sour cream for garnish
- - salt and pepper to taste
- - diced & fried Yukon Gold potatoes optional garnish
Directions:
Cut bacon into inch strips and fry until crisp. Reserve crisp bacon for garnish and use 3 Tbsp. of rendered bacon fat or butter to saute onion over medium heat until tender but not browned. Add chicken stock and potatoes and simmer for 20 to 30 minutes or until potatoes are tender. Remove potatoes with stock from heat and add half and half. Simmer 15 minutes, then remove from the heat and cool to room temperature. Place mixture in blender. Blend until smooth then strain mixture soup if desired, otherwise, return soup to a soup pot and reheat. Finish soup with cup of sour cream, then season soup with salt and pepper to taste.
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