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Baked Potato Soup
Ingredients
- 2-3 large potatoes
- 1 can white corn (optional)
- 1/2 cup chicken stock
- 3 T. green onion
- 1/3 cup butter
- 1/3 cup flour
- 1/4 t. dill
- 1/4 t. salt
- 1/4 t. pepper
- 4 cups whole milk
- 1/2 cup shredded cheese
- Additional cheese, green onion, and bacon to taste for garnishing
This soup takes the best of the baked potato and combines it with flavors that will make you go "yum!"
Foodie Byte: You can use leftover baked potatoes and shorten your prep time. When reheating soup, you can add a little more chicken stock or milk to thin the soup as needed.
Preparation
- Scrub, prick and bake potatoes at 425 degrees for 60 minutes. Let cool. Once cool, cut in half and scoop out the potato pulp. Discard skin or use for another recipe.
- In saucepan, cook 3 T. green onion in butter.
- Add flour, dill, salt, and pepper and stir together.
- Add chicken stock and stir.
- Add milk and cook until bubbly.
- Add potato pulp, corn, and cheese.
- Stir continuously until hot and ready to serve.
- Meanwhile, cook bacon for garnish.
- Garnish finished soup with more cheese, green onion, and cooked bacon, plus cracked black pepper to taste.
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