Tuesday, November 5, 2013

Baked Potato Soup

Randal suggested making this last weekend when discussing the menu plan for the week. I was quite surprised as I have never made this before and baked potato soup isn't usually something that Randal eats that often.  Considering this was my first time making this we both really enjoyed it.

3 large baking potatoes
4 slices bacon, diced
1 onion, diced
1 leek, sliced
1 garlic clove, minced
1 tbsp chicken soup base
1/2 tsp thyme
5 tbsp butter
1/3 cup all purpose flour
4 cups milk
1 cup sharp cheddar cheese, grated
1/2 cup sour cream
2 spring onions, sliced
salt and pepper

Preheat the oven to 425.

Wash and dry the potatoes, bake at 425 for 20 minutes.  Lower the oven temp to 375 and continue baking for 1 hour or until the potatoes are cooked through.  Set aside to cool.

In a large pan, fry the bacon until crisp.  Remove from pan.  Add the onion and leek to the bacon fat and cook for 5 minutes, until softened.  Add the garlic and cook for a minute.  Add in the chicken soup base and dried thyme, stir together then add the butter.  Once the butter has melted add the flour and let cook out for a few minutes before slowly whisking in the milk.  Add in the cheese.

Cut the baked potatoes in half and scoop out the potato and add it to the soup. Add in the sour cream. Season with salt and pepper and let simmer for 20 minutes before serving.  Top each bowl with the cooked bacon, spring onions and some additional cheese.

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