Fully Loaded Baked Potato Soup

April 20, 2014

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

Ingredients

  • 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
In This Recipe

Directions

  1. 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)
  2. Chop the scallions into thin slices.
  3. 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.
  4. 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.
  5. Add 3/4 cup sour cream and mix thoroughly together. Salt and pepper to taste.
  6. Add the rest of the chicken stock or more if the soup is still too thick. Simmer for 10 minutes.
  7. Chop up another scallion and mix together with the chopped bacon and remaining parsley.
  8. 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.

More Great Recipes:
Soup|Bacon|Green Onion/Scallion|Parsley|Potato|Sour Cream|Vegetable|Fall|Spring|Summer|Winter

Reviews (3) Questions (0)

3 Reviews

LE B. February 13, 2015
nice job, dy. Clear instructions too. Love the tart element in there.
 
boulangere April 20, 2014
When I drive to Reno to visit the son, I spend a night in Twin Falls with dear friends. They invariably take me to their favorite restaurant, one of whose specialties is (surprise, surprise) baked potato soup. It doesn't hold a candle to yours.
 
Author Comment
dymnyno January 19, 2015
Thanks, Which restaurant?...I drive through Twin pretty often.