Baked Potato Soup
This soup is perfect for a chilly night when all you want to do is curl up on the couch. It is hearty and works great as a stand alone meal itself. This makes enough for four very large servings. I usually freeze half of it in a freezer bag. When ready to eat the leftovers, just let it thaw out then throw it in a saucepan to reheat. You may want to thin it a little with milk.
1-2 cups cooked bacon, pancetta or ham (you choose the meat and how meaty you want it to be) 1/2 cup oil (avocado, canola or olive) 1/4 cup TBsp AP flour 2 cups Half & Half 2 cups milk (I use Non-fat) 4 cups chicken stock 3 large russet potatoes/bite size pieces (peel left on) 1 small onion/small dice 3 garlic cloves/minced Garnish options: Grated cheese, scallions, sour cream & more bacon
In a large pot, render the fat from your chosen meat then remove from pot and set aside. In the same pot sautee the onion and garlic until soft then remove from pot and set aside. In the same pot, heat the oil.
This is when you make a roux to thicken your soup. Once the oil is heated add the flour and whisk the mixture. You need to let it cook for several minutes to ensure the flour is cooked through, whisk occasionally. Add the Half & Half, milk and stock to the roux and let cook for 5-7 minutes, whisking occasionally. It should thicken slightly. Add the potatoes, meat, onions and garlic back in. Simmer until soup has thickened and potatoes are cooked through (30-40 minutes). Ladle into big bowls and garnish as desired. Enjoy!