Notes: of all the
baked potato soup recipes I have made, this one has been our favorite, and also
one of the fastest.
Serves 4-6.
4 medium russet potatoes
3 tablespoons olive oil
1 medium to large onion, chopped (about 1 generous cup)
2 ½ cups lower-sodium chicken broth
6 tablespoons all-purpose flour
4 cups milk, divided
Salt and freshly ground black pepper
6 slices bacon, cooked and crumbled
Sour cream
Sharp cheddar cheese
Sliced green onions
Pierce potatoes with a knife. Microwave on high or on potato
setting until cooked and tender. Cut in half and let cool slightly.
While potatoes cook, heat oil in a large saucepan over medium-high
heat. Add onions, and sauté until onions are translucent, tender, and are just
barely getting some color, about 5 minutes.
Add broth. Using an immersion blender, puree onion and broth mixture
until smooth. Continue to heat over medium-high until broth mixture is warm and
just beginning to boil.
Combine flour and 1 cup milk in a measuring cup, whisking to
combine. Add to broth mixture. Whisk and cook until mixture thickens, about 1
or 2 minutes. Lower heat to medium, add remaining milk, and bring to a boil,
stirring often. Turn heat to low.
Scoop out potato flesh from skins and roughly chop/mash. Add
into milk mixture, stirring to combine. Ladle soup into bowls and garnish with
bacon, sour cream, and cheese, and green onions.
