Penzey's Baked Potato Soup

Recipe by House
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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes or until soft.
  • Cool to room temperature by refrigerating for 1 hour.
  • Remove the skins and coarsely chop the potatoes; set aside.
  • Finely chop bacon and fry until crispy.
  • Drain the bacon on paper towels and set aside.
  • Let the milk come to room temperature.
  • Place 1 1/2 cups of chopped potatoes into blender.
  • Blend or mash with a little water to make potatoes thin, yet smooth and creamy.
  • In a large, heavy pot, melt the butter over medium-low heat.
  • Add the onions and cook until they are soft and translucent, about 10 minutes.
  • In a separate pan, heat the chicken broth to boiling.
  • Using a wooden spoon, gradually mix the flour into the onion mixture, slowly add the rest of the chicken broth to the onion mixture.
  • Next, add the potato puree. Mix well.
  • Lower the heat to simmer and cook for 30 minutes. Stir often.
  • If soup is too thick, thin with more milk.
  • Add 3/4 of the crisp bacon and mix well.
  • Serve garnished with the remaining bacon, cheddar cheese, and chives.
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