Baked Potato Soup

Baked potato soup. One of my favorite soups! This recipe is special because it is an original recipe with a few tweaks. I looked through a few baked potato soup recipes and my boyfriend and I made our own with ideas from those. We wanted to add corn because corn is so delicious. And we always add red pepper flakes to just about everything so those had to go in for sure. The cayenne pepper idea came from another recipe and it went over well with us because we liked the spicy stuff. I had made baked potato soup a long time ago, but it was when I was still starting out and it did not turn out so well. I was a little worried before we started, but by the time I tasted the end result, I felt confident again.

1 lb bacon

5 1/2 tbsp margarine

2/3 cup flour

7 cups 2% milk

1/2 small onion, minced

1 can chicken broth

4 green onions, chopped

1/2 cup minced parsley

4 large baked potatoes, cubed

1 can sweet corn

1 tsp cayenne pepper

1 tbsp minced garlic

salt, pepper, and red pepper flakes to taste

1 cup (8 ounces) light sour cream

1 cup grated cheddar cheese

Prepare your bacon. Cook bacon in a large skillet until crispy. Use the lid as protection so the oil doesn’t burn you! We bought the thick cut bacon for thick chunks in our soup. Cool bacon on a plate covered in paper towels. The paper towels will absorb any excess oil. Crumble bacon using a knife. Set aside the bacon crumbles and the pan of bacon fat.

In a large soup pot, melt margarine. Add flour and stir until smooth. Slowly stir in 2% milk. Continue to stir until it begins to thicken.

While waiting for the milk mixture to thicken, saute the minced onion in the bacon fat that was set aside.

Once the milk mixture is ready, add chicken broth, green onions, minced parsley, and baked potato. Bring to a boil. Lower to a simmer and simmer for 8 to 10 minutes, stirring frequently.

Drain the corn and stir in to soup. Add cayenne pepper, minced onion and garlic. Add salt, pepper, and red pepper flakes to taste (you can always add more later). Simmer for 2 to 3 minutes.

Stir in bacon crumbles, sour cream, and cheddar cheese. Remove from heat. Top with more green onion, bacon, sour cream, and cheese. Enjoy!

This soup was really good on a rainy day. We ate it with some warm sourdough bread. It was definitely a filling meal. Yum, carbs.


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