I realize that it is summer, and very few of us are looking for soup recipes to try. But last week the temperatures in Honolulu dropped to the low 70’s, which is practically freezing cold for Hawaii, so I made creamy baked potato soup. It was so good. Even my non-soup-fan kids thought it was good.
The soup comes together quickly, especially if you already have leftover baked potatoes sitting around. Not for the dairy-adverse, the soup is rich with cream, milk, yogurt, and cheese. I always, always use plain yogurt instead of sour cream because it’s a consistent item in our fridge. Be sure to stir the soup frequently as it is cooking. Burnt soup would be a tragedy.
Creamy Baked Potato Soup
12 slices of bacon, cooked and crumbled
2/3 cup butter
2/3 cup flour
3 cups chicken stock
3 cups milk
1 cup heavy cream
4 large potatoes, baked and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream or plain Greek yogurt
1 teaspoon salt
1 teaspoon ground black pepper
In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in chicken stock, milk and cream, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer for 10 minutes. Mix in bacon, cheese, sour cream or yogurt, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.