Tuesday, November 2, 2010

Mr. Potato Head



 With the overwhelming amount of soup posts as of late, you may be wondering if the CharmedCity girls are actually your 87 year old grandparents who have finally figured out how to use the Internet. Not the case. Can we help it if the sudden drop in temperatures (it's a bitter 36 degrees in Baltimore as we type) leave us wanting something piping hot and hearty to dive into? Now that we've cleared up any and all age-related confusion, we present you with The Most Amazing Baked Potato Soup We've Ever Had/Made (or just Baked Potato Soup if you're not a raging ego maniac).

Baked Potato Soup


6 Russet Potatoes (or any baking potato) peeled and cubed
1 Yellow Onion diced
2 cloves minced garlic
1/2 stick butter
1/4 flour
4 cups Chicken Stock
3 cups Whole Milk
1 cup shredded Sharp Cheddar
4 strips Bacon crumbled
Garnish: Sour Cream, Green Onions, more Cheese


In a large stock pot, cook bacon until crisp. Remove bacon and set aside. In the same pot, saut√© onion and garlic, scraping browned bits to incorporate, on medium heat until almost brown. Add butter and stir until melted and combined. Slowly whisk flour into butter and onions, let cook for 3 minutes. Add chicken stock and bring to a boil, occasional scraping the bottom of the pan. Add potatoes and milk, and bring to a boil, stirring constantly to avoid lumps. Move temperature to medium and cook until potatoes are very tender, about 45 minutes to an hour. When potatoes are cooked, salt & pepper to taste, add chopped bacon, and stir in cheese. If soup is too thick, you can add more chicken broth or milk. To serve, garnish with a dollop of sour cream, chopped green onions, and more shredded cheese.

* Our leftovers thickened like crazy overnight so we suggest adding 1/2 cup of chicken broth and reheating on the stove.

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