Friday, January 6, 2012

Baked Potato Soup



Today we are featuring Baked Potato Soup.  This is a very rich and truly delicious soup.  We enjoyed this soup over our Christmas break.  It was phenomenal.  Em even enjoys it.  I have one last container in the freezer and I can't wait to get my hands (and mouth) on that soup.  Em (my 2 year old daughter) had this for dinner and loved it!  It is rich and smooth and creamy and delicious.  I garnished with shredded cheddar cheese and bacon bits, but you could garnish with any baked potato topping for a twist. 

Dinner's Ready!

With love from our kitchen table to yours!  XO

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Recipe adapted from Paula Deen

Baked Potato Soup
serves 8
 
8 slices thick cut Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and smashed
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)

In a heavy bottom pot cook bacon until crisp; remove and crumble, reserve drippings.


Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. 


Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. 


Add in the smashed potatoes and bacon.  Stir to combine.


Add parsley and half & half; cook for 10 minutes. 


Stir in cheese and sour cream. Stir well and serve.  Enjoy!



33 comments:

  1. This looks yummy..You have made it awesome.

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  2. This still sounds soooo good, Donna! Tell Chad that I said the photo is great too. :)

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  3. Donna, this looks so inviting! I will be trying it very soon.
    Love that green grass in the picture, too!

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  4. Oh man, look at that greasy bacon in the pot. Yum! I know this must have tasted divine, considering that bacon goodness is included in the soup. Happy Friday, Donna!! x

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  5. I am SO making this tonight!

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  6. I love potato soup. I must try this.

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  7. Oh, I LOVE, love this soup! So hearty and delicious! This will make our menu rotation :)

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  8. oh I love baked potato soup! And now I am hungry for some!

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  9. made it tonight and it was wonderful!

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  10. I don't usually comment on food blogs, but I wanted to tell you that we LOVE this soup. Thank you for posting it!

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  11. I just made this, and it's AMAZING!

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  12. Hi, can you tell me what is half and half please

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    Replies
    1. It is a dairy product found in the US. It is made of half heavy cream and half milk. You can substitute accordingly or substitute with one of the other. Obviously cream will make the sound more rich and milk will make it lighter. Let us know how it goes!

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  13. We made this tonight and it was awesome!!

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  14. Made this yesterday yummsville

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  15. I make my smashed potatoes with butter and sour cream, so I'm thinking this would be a great way to use up leftover smashed taters after the holidays dinners... any approximate measure for those 5 baked tater? 6 cups maybe? Thanks!

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    Replies
    1. That is correct about 5-6 cups. Enjoy. Let us know how it goes.

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  16. I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again :-)

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  17. I just made this soup for dinner and it is DELICIOUS!!! Thank you so much for sharing such a great recipe! My husband loved it and went back for extra helpings! This will definitely make it into our dinner menu again :-)

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  18. Must you add sour cream or is that optional?

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    Replies
    1. You could use greek yogurt or just use more half and half or milk. It will taste different, but it will still be good. My husband does not like sour cream, but I put it in our favorite mashed potatoes and this soup and he loves those dishes. Enjoy!

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  19. i make a soup similar to this all the time....half and half is the key\

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  20. This was the most amazing soup EVER!! Made this tonight, simple, delicious and will make again!!

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  21. Anyone have the nutritional values on this soup???

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    Replies
    1. Check out this site for recipe nutrition analysis it is pretty easy to use. http://caloriecount.about.com/cc/recipe_analysis.php

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  22. I rarely take the skin off of my potatoes. Maybe it's all in my head, but I think the skin on makes them even better. With that being said, what do you think of leaving the skin on, making sure that the skin is as "smashed" as the actual potato ? ( Btw, I love this site and have saved MANY of your recipes. The problem is, there's NEVER enough time to cook them all ! Lol.)

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    Replies
    1. Yay Mike! So happy to hear you love our recipes. I am with you, I prefer the skins on (especially red and fingerling) in many dishes. A baked potato skin may be a bit tough to be really enjoyable in this dish. However if you wish to give it a try I would probably dice the whole baked potato so your pieces are not overwhelming. Once they are baked it will be more difficult to smash them and have the skins in small pieces. Enjoy and let us know how it goes.

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  23. Any idea how many servings this recipe makes? I have an event coming up and may serve this at lunch. Thanks

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  24. I made this soup tonight. It was wonderful. It's important to note (because some people may not realize it) that when you add the sour cream, it is best to scoop some of the soup out of pot (about one cup) into a bowl and use a whisk to slowly add the sour cream to the soup. If you don't do this one step, your sour cream may curdle when putting it into the hot liquid. A trick I learned from my Granny. Also, I didn't put the skins in the soup, but didn't throw them out. I stacked them and wrapped them up in foil, put them in the freezer. We like potator skins. At a later date, I will defrost them, put some cooked, diced potatoes in them and we will have another meal!!!!!

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