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Author Notes: I love making creamy soups and when I make vegetable soups to make them creamy without adding cream, I add potato cubes. After cooking all the ingredients together with chicken stock, I blend it. This soup uses the potato skin because I love rich flavored Idaho Russets. I used scallions because they have the depth of flavor of an onion and also make a great topping. —dymnyno
Makes 8 cups
- 1 pound (2) Russet Potatoes
- 3-4 ounces scallions, trimmed, white and green parts
- 1 ounce finely chopped parsley
- 4 cups chicken stock
- 1 cup sour cream
- 2 strips lean bacon, cooked very crispy and crumbled or chopped
- 4 tablespoons butter
- salt and pepper
- Scrub the potatoes, cut into quarters lengthwise and bake in a 375 oven until just starting to brown and a fork easily pierces the flesh. (about an hour)
- Chop the scallions into thin slices.
- Melt the butter in a large heavy bottom pot. Add the scallion slices and the baked potatoes which have been diced.Add 3/4 of the parsley.Mix to coat everything with butter. Add 2 cups of the chicken stock and bring to a boil.
- Remove from the stove and pour into a large blender jar and pulse until mixture starts to get smooth. Be careful not to overblend and make wallpaper paste! Put the mixture back into the pot.
- Add 3/4 cup sour cream and mix thoroughly together. Salt and pepper to taste.
- Add the rest of the chicken stock or more if the soup is still too thick. Simmer for 10 minutes.
- Chop up another scallion and mix together with the chopped bacon and remaining parsley.
- Ladle the soup into bowls. Plop a big spoonful of sour cream in the middle of the soup. Top the sour cream with a heaping spoonful of the bacon ,parsley and scallion mixture.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Recipe with Scallions