RECIPE #464, DAY #640
ORIGINAL RECIPE: I collected this as “Baked Potato Soup” into my very first recipe collection, but it came originally from Mills’ and Ross’ Desperation DInners*
TIMING: 20 minutes
DIFFICULTY: Not at all
TOOLS: A soup pot and nothing special
COOK TYPE: Stovetop
HEALTH: It’s a little heavy on the fat, but basically it is a simple soup made with veggies and floated with a moderate amount of protein. If you could potatoes and bacon as legitimate veggies/protein, then this is A-OK.
EXPERIENCE: I’ve been making this soup since early in our marriage. Most things that I can say that about, we’ve had to leave behind or update because our palates have become more sophisticated. Thus, this soup, an old stand-by, is not very sophisticated. Thus, the kids love it. But we still eat it, because what baked potato fan wouldn’t like a liquified version? (Just kidding. That sounds horrible but it does taste great.)
NOTES: Knowing our family, I would make a whole pack of bacon to crumble for this soup, but you could get away with 4-8 slices.
- In a medium sauce pan, fill halfway with cold water. Add 4 large peeled and diced russet potatoes. Bring to boil over high heat, then reduce heat and boil until potatoes are just tender. Drain and set aside.
- In a soup pot over medium heat, melt 2 tablespoons unsalted butter. Add 1 diced onion and cook until translucent.
- Add 4 cups chicken or veggie broth and bring to a boil. Reduce to a simmer and gradually whisk in 2 cups grated extra sharp cheddar. Whisk in 1 cup sour cream. Stir in potatoes and simmer on low for 5 minutes. Taste for salt and pepper.
- Serve topped with crumbled bacon and sliced scallions.
Serve with a salad. Really, nothing else is needed, but a salad would make a more complete meal. This isn’t meant for guests.
LEFTOVER IDEAS: Warm, whisking, over medium-low heat.
*Recipe changed from the original.