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Baked Potato Soup

November 5, 2009

Early Oct 031

I love potatoes. But then, who doesn’t? It’s true that some would prefer a different starch… say rice or bread, but for me the potato is the ultimate comfort food and it’s undeniable that baked potato soup is probably the best use of the humble spud.

  • 4 Russet Potatoes
  • 3 Leeks, whites and light green parts only, diced
  • 1 onion, diced
  • 2 Celery stalks, diced
  • ½ LB bacon
  • 4 oz cheddar cheese, grated
  • 2 quarts chicken stock
  • ½ cup heavy cream
  • ½ TB dried thyme
  • 1 bay leaf
  • 1TB each sliced green onions, grated cheddar cheese and crumbled bacon for garnish, optional

 Bake your potatoes, wrapped in foil, one day, or several hours, early. Remove the potatoes from the foil, peel them and dice the flesh.

Heat up a soup pot over medium high heat. Using scissors cut up the bacon as you add it to the hot soup pot and sauté the bacon until crisp. Remove and reserve the bacon on the side. Add to the bacon grease the leeks, onion, celery, bay leaf and thyme and sauté until the vegetables are soft. Add the chicken stock to the pot, cover the pot and bring to a boil. Let your soup base simmer away for a half hour or so. Then, remove the bay leaf and add half of the potato cubes. Using an immersion blender puree the mixture. Taste your soup and season with salt and pepper to your liking. Then, add the bacon back into the soup along with the remaining potato cubes. Finally, take the soup from the heat to add the cheese and cream, stirring until well combined.

I particularly enjoy topping my soup with the bits that go into its creation before digging it. It’s better than a cherry on top.

One Comment leave one →
  1. January 22, 2010 3:08 pm

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