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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
pound (2) Russet Potatoes
ounces scallions, trimmed, white and green parts
ounce finely chopped parsley
cups chicken stock
cup sour cream
strips lean bacon, cooked very crispy and crumbled or chopped
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