Prep 40 mins
Cook 0 mins
From Cook's Country. If you prefer a chunkier soup, reserve some of the potatoes in step 3 before blending.
- 8 ounces bacon, chopped
- 3 lbs russet potatoes, scrubbed
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 1 sprig fresh thyme
- 4 cups shredded sharp cheddar cheese, plus additional for garnish
- 1 cup sour cream, plus additional for garnish
- ground black pepper
- 3 scallions, sliced thin
- Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
- Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
- Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream.
- To reheat leftover portions, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
This was delicious and rich, even the light version (using nonfat sour cream, milk and reduced fat Irish cheddar - and less of it). I followed other reviewers and used bacon bits and a potato masher. It tasted great and looked beautiful too!
This was a great easy recipe. I used real bacon bits instead of bacon, but then took bacon grease and completed it. Instead of puttin it in a blender i took a potato masher and mashed the potatoes in the pot to the thickness that i wanted. I also added broccoli and put bacon bits in the soup. It was very easy. It tasted great, i didnt have the thyme so i didnt miss it. Thank you so much for posting this. The fried potato skins were awesome and a great addition. My son came home and ate it 4 hours later and had to reheat it, and he said it was excellent.. It is easy from the directions, can be made with real bacon bits instead of cooking bacon to make it go faster, you just have to have bacon grease on hand to complete it. I also added some milk along with the cream and added extra chicken broth to make more and it was fantastic. Thanks again. Will definitely make again.
Fantastic! This soup is so good! I made it as directed, and it was so easy. I have to admit that at the beginning I wasn't quite sure about the fried potato skins - but they are what send this soup over the top from other baked potato soups. They add such a nice crunch and flavor. Thanks Chef PotPie for a total keeper. I've already added this to my Best of 2010 CB. Made for Chef Cookbook Tag.