Wednesday, September 28, 2016

LOADED BAKED POTATO SOUP

Fall is here, but we are still having seriously warm weather, like Indian Summer warm weather, but I don't care.  I WANT SOUP!
LOADED BAKED POTATO SOUP
2 medium potatoes
3 tablespoons butter
1 Sweet Vidalia onion, diced
1 small red pepper, roasted, peeled and diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups mashed potato flakes
1 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
3 green onions, chopped (green part only)
sour cream (optional)
  • Preheat oven to 400°. 
  • Bake potatoes one hour or until cooked through. 
  • Remove them from the oven to cool.
  • Roast red pepper until singed on all sides.
  • Set aside to cool.
  • As the potatoes and pepper cool, start soup by melting butter in a large saucepan.
  • Saut√© onion until light brown. 
  • Add the flour to the onions and stir to make a roux.
  • Add stock, water, cornstarch, potato flakes, and spices to the pot and bring to a slow boil. 
  • Reduce heat and simmer for 5 minutes.
  • When potatoes are cool enough to touch, but still warm gently peel the skins away and discard.
  • Do the same with the pepper.
  • Chop potato into chunks about 1/2 inch in size.
  • Chop pepper into pieces about 1/4 inch or smaller. 
  • Fold in the potato and pepper pieces to pan as well as the half and half and bring to a slow boil.
  • Reduce heat and simmer 15 minutes, until desired thickness.
  • Ladle soup into bowls.
  • Top with cheddar cheese, bacon and green onions.
  • For a bit of complete decadence also add the sour cream.

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