Here is a recipe I’ve been meaning to share for a minute: Baked Potato Soup. It’s been in the back of my mind for months now, just waiting for cool weather to creep in. Now that the air is crisp and the leaves are crunchy, it’s time to break out the soup recipes! Now, I don’t always make such broad statements, but I feel completely confident in saying that this is the best baked potato soup you will ever eat in your life. It is seriously that good.
About fifteen years ago, a chef friend of mine taught me how to make a roux, which led to me learning how to make lots of amazing sauces and soups. What is a roux? Well darlin’, a roux is basically mixing fat and flour to use as a thickening agent. It is the cornerstone of so many recipes. This particular recipe uses bacon fat and flour, much like my green chile recipe. I feel like you really can’t go wrong when bacon fat is one of the ingredients.
I have shared my potato soup recipe with pretty much all of my friends, and I’ve taken it to countless soup potlucks and new mothers. Everyone always asks for the recipe. So here you go.
- 1 lb bacon, fried and crumbled - reserve drippings
- 1 yellow onion, diced
- 2/3 cup flour
- 1 box chicken broth
- 4 to 6 potatoes, baked, peeled, & diced
- 2 c. half & half
- 1 T. garlic salt
- 1 T. oregano
- 1 1/2 t. dried parsley
- Sauté onions in about 3 T. of reserved bacon drippings until translucent. Add flour and another 3 T. bacon drippings and stir to coat. Cook for 3 minutes, until mixture just begins to brown. Create a roux by adding chicken stock slowly, whisking constantly to prevent lumps.
- Reduce heat and add potatoes and seasonings. Allow to simmer and thicken ten minutes.
- Add half and half and allow soup to heat throughout, but do not boil.
- Ladle into bowls and garnish with grated sharp cheddar, crumbled bacon, and diced scallion. Serve with crusty bread.