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Spring has sprung here in Utah, my friends. In my neck of the woods Spring means you might get a nice sunburn planting flowers one day while the next you shiver your self silly (while wearing your winter coat) at the kids’ soccer game.
And so, soup can still hop onto the menu now and then. Even in Spring. At least here in Utah.
And, I would be quite ashamed of myself if I let the last of the chilly weather pass without sharing this fantastic soup recipe with you. The ingredients are simple…butter, flour, half and half, bacon…hello and cheese! These flavors come together perfectly to make this soup an instant family favorite. Love it when everyone gobbles dinner up in a hurry, with oooo’s and ahhhhhh’s and this is so fantasticccccccc. I’m going to go ahead and wager that you enjoy that kind of thing, too.
Let’s make the soup, man. You and me and your chilly winter coat.
1. Scrub your potatoes clean with water and then set them out on a baking sheet.
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them
and then chop them into pieces.
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
6. Into a large pot melt 1 cup of butter.
7. Add 1 1/2 cups of flour to the butter.
Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux).
8. Add 4 cups of milk,
4 cups of half and half,
and 10 bullion cubes or 10 teaspoons bullion granules.
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out.
10. Add the baked potato chunks and allow them to get heated through.
11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.
1. Scrub your potatoes clean with water and then set them out on a baking sheet.
2. Press a fork into each potato several times. Pop them into a 400 degree oven and let them bake for about 1 hour.
3. Let the potatoes cool for at least 20 minutes before you try to handle them. When they are cool enough, peel them and then chop them into pieces.
4. Line a large baking sheet with tin foil and lay your bacon out onto it. Bake it at 375 degrees for about 20 minutes, or until crisp.
5. Remove the bacon from the hot baking sheet to a plate lined with paper towels. Dab the excess grease from the bacon with another paper towel. Once the bacon has cooled, cut it into pieces.
6. Into a large pot melt 1 cup of butter.
7. Add 1 1/2 cups of flour to the butter. Quickly whisk the butter and flour together forming a nice thick paste (this is called a roux).
8. Add 4 cups of milk, 4 cups of half and half, and 10 bullion cubes or 10 teaspoons bullion granules.
9. Whisk the soup ingredients together over medium high heat. Keep on stirring until the soup comes to a boil and gets thick. Should take about 5 minutes is all. If the soup is thicker than you like add a little bit of milk to thin it out.
10. Add the baked potato chunks and allow them to get heated through. 11. Taste the soup, add a bit of salt and pepper to your liking. Serve it with the bacon crumbles, cheddar cheese and green onions.
As you know, there are russet potatoes, and tthen here are russet potatoes. The ones in my grocery store appear to have been on steroids (i.e., HUGE!). About how many cups of baked potatoes should we have when making this soup? Looks delicious — can’t wait to try it!
I just made this soup with six steroid-size russet potatoes, and that was about right. In fact, so right that my husband said this was the BEST potato soup he’d ever had. (And, um, he’s not just a young pup.) Thanks for sharing this recipe. Delicious comfort food.
Made today and followed recipe. Maybe I did something wrong but tasted like too much flour. I did use white whole wheat flour, but do not understand why that would make any difference. I will add more milk or half and half to try to to change taste. Maybe cheese and bacon would also make a difference. Any suggestions?
I have had the same problem with a lot of potato soup recipe’s tasting too much like flour. I now skip adding flour entirely, instead I simply put some of the finished recipe into a blender. this thickens the soup without the overpowering flour taste.
Made this today for lunch! It was very filling and EXCELLENT! We will make again and again! Thank you Jamie!
Wonderful recipe, Thanks! On a side note, where did you get the cute bowls?
As you know, there are russet potatoes, and tthen here are russet potatoes. The ones in my grocery store appear to have been on steroids (i.e., HUGE!). About how many cups of baked potatoes should we have when making this soup? Looks delicious — can’t wait to try it!
I just made this soup with six steroid-size russet potatoes, and that was about right. In fact, so right that my husband said this was the BEST potato soup he’d ever had. (And, um, he’s not just a young pup.) Thanks for sharing this recipe. Delicious comfort food.
Made today and followed recipe. Maybe I did something wrong but tasted like too much flour. I did use white whole wheat flour, but do not understand why that would make any difference. I will add more milk or half and half to try to to change taste. Maybe cheese and bacon would also make a difference. Any suggestions?
I have had the same problem with a lot of potato soup recipe’s tasting too much like flour. I now skip adding flour entirely, instead I simply put some of the finished recipe into a blender. this thickens the soup without the overpowering flour taste.
So you only cook it for a total of 5 minutes?