To me this is the ultimate comfort food! Oh so good! This just hits the spot and isn't too involved to make. Definite keeper!
1/2 pound bacon
3 T flour
1/2 onion, finely diced
1-2 cloves garlic, minced
6 whole large baked potatoes
2 cups milk
3 cups chicken stock
1 1/2 cups shredded sharp cheddar cheese
Instant potato flakes, if needed for consistency
salt and pepper to taste
green onions
sour cream
extra shredded cheese
If you have baked potatoes already done, you're ahead of the game! If not, wash and pierce with a fork and place in the microwave in 5 minute increments until they all are fork-tender. This took about 12-15 minutes for me...with 6 large potatoes. Remove from microwave and allow to cool till they are cool enough to handle.
Fry up bacon in a large, oversized skillet. Remove to a papertowel lined plate to drain.
Drain all but 2 T of the bacon grease. Over medium heat saute onions and garlic until translucent. While those are sweating, remove the skins from the potatoes and cut into quarters (the skins should be pretty much falling off of the potatoes if they are done.) Use a potato masher to break up the potato pulp. It shouldn't be mashed smooth, but broken up pretty good with some good size chunks still.
Sprinkle flour over onions and cook about a minute. Whisk in milk and bring to a simmer. Simmer gently until thickened or until it coats the back of a spoon.
Whisk in chicken stock and spoon in potato pulp. With pot over medium heat, heat soup through without bringing to a rolling boil. Check consistency. If you desire a thicker soup, add instant potato flakes until desired consistency is reached. I added about 2 T.
Stir in shredded cheese and bacon.
Top with more shredded cheese, bacon, green onions and sour cream. Now just sit back with a nice fluffy blanket and indulge!!
*Adapted from Tasty Kitchen
3 T flour
1/2 onion, finely diced
1-2 cloves garlic, minced
6 whole large baked potatoes
2 cups milk
3 cups chicken stock
1 1/2 cups shredded sharp cheddar cheese
Instant potato flakes, if needed for consistency
salt and pepper to taste
green onions
sour cream
extra shredded cheese
If you have baked potatoes already done, you're ahead of the game! If not, wash and pierce with a fork and place in the microwave in 5 minute increments until they all are fork-tender. This took about 12-15 minutes for me...with 6 large potatoes. Remove from microwave and allow to cool till they are cool enough to handle.
Fry up bacon in a large, oversized skillet. Remove to a papertowel lined plate to drain.
Drain all but 2 T of the bacon grease. Over medium heat saute onions and garlic until translucent. While those are sweating, remove the skins from the potatoes and cut into quarters (the skins should be pretty much falling off of the potatoes if they are done.) Use a potato masher to break up the potato pulp. It shouldn't be mashed smooth, but broken up pretty good with some good size chunks still.
Sprinkle flour over onions and cook about a minute. Whisk in milk and bring to a simmer. Simmer gently until thickened or until it coats the back of a spoon.
Whisk in chicken stock and spoon in potato pulp. With pot over medium heat, heat soup through without bringing to a rolling boil. Check consistency. If you desire a thicker soup, add instant potato flakes until desired consistency is reached. I added about 2 T.
Stir in shredded cheese and bacon.
Top with more shredded cheese, bacon, green onions and sour cream. Now just sit back with a nice fluffy blanket and indulge!!
*Adapted from Tasty Kitchen
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