Loaded Baked Potato Soup

by Rebekahcooked up on October 18, 2012

Whew! I am on the run today because my parents’ flight lands here in Portland in, oh, 33 minutes. Yikes! Luckily the house is ready to go. I am another story! 🙂 So today it’s just a quick post about the soup I brought for Soup Club yesterday:

It’s kind of an improvised loaded baked potato soup – I wanted it to be vegetarian to begin with, and to provide bacon if people wanted it as a topping, along with sour cream, cheese and green onions. And there weren’t any leftovers, so I guess it turned out pretty well 🙂

Here’s what you need:

  • 8-10 new/red potatoes
  • 1 medium onion
  • 2 Tbsp. vegetable oil
  • 1/4 cup flour
  • 4 cups vegetable broth (get a low sodium and/or organic version – they put all kinds of crap in that stuff to make it shelf-stable for a really long time)
  • 1.5 cups milk
  • Salt and pepper

And for the toppings:

  • Sour cream
  • Crispy bacon, cut into pieces
  • Plenty of cheese – I used colby jack
  • Sliced green onions

Start by dicing the onion and heating the vegetable oil in a Dutch oven. When the oil is hot, toss in the onions and allow them to soften while you cut the potatoes into a smallish dice, maybe 1/2 inch. I left the skins on.

Add the diced potatoes to the pot and allow them to soften, too, for about 5-6 minutes – no specific timeline here. Mainly you just want to get them started cooking in the oil rather than the broth that comes later. Make sure everything has a good coat of oil (by tossing, not adding more).

Next, sprinkle in the flour as you stir. Try to coat everything in a little bit of flour. Continue cooking for about 2 minutes, until the flour and oil have made a kind of dry-looking yellow goo that coats everything. Then add the vegetable broth and salt and pepper VERY heavily. It’s a soup, and it hasn’t been seasoned yet. Don’t be afraid!

Bring to a low boil and put the lid on. Cook for 20 minutes or so, until the potatoes are soft. Stir in the milk and bring back to a low boil. It’s time to decide what to do with your potatoes – they are pretty chunky right now and you can leave them that way if you want. I used a potato masher to make some into smaller chunks. You could also use an immersion blender or a food mill.

Top with tons of toppings and serve. A quick warning: this soup thickened significantly upon cooling, so if you are making it ahead of time, be prepared to add in more water or stock.

1 Comment

  1. This makes me insanely hungry. Good lord.

    (PS: Adding you to my blogroll under the super-elite PEOPLE I KNOW IN REAL LIFE section :-D…)

    Comment by Rebecca — October 18, 2012 at 10:42 am

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