Baked Potato Soup

Last week I had one of the most delicious and hearty soups I have ever tasted to date. Unfortunately, it was right before I watched the Victoria’s Secret Fashion Show…

I was really regretting helping myself to that second serving prior to watching.

Fortunately, that guilt only lasted so long until I ate it again for dinner the next night. Whoops.

My oldest sister, Caitlin, made this soup for our family dinner, which I had no part in helping with—I was too busy writing a final paper that was due the next day and taking pictures like this:

I know where my priorities are at, as should you. Now go make this soup already!

Baked Potato Soup by The Bite-Sized Baker’s Sister (Caitlin):

6 Yukon gold potatoes

3 red potatoes

2 large yellow onions, chopped

5 garlic cloves, peeled and minced

6 cups whole milk

4 cups chicken stock

½ cup heavy cream

8 slices of bacon, cooked

2 cups sharp cheddar, grated

1 tablespoon cornstarch, 1 tablespoon water, mixed

1-2 teaspoons cayenne, to taste

Salt and pepper, to taste

Olive oil

Scallions, grated cheese, bacon bits, and sour cream for garnish

1. Preheat oven to 450 degrees F.
2. Rub 3 Yukon gold potatoes and 3 red potatoes with olive oil and sprinkle with salt and pepper. Bake in preheated oven for 45-60 minutes until tender and skin is browned.
3. Peel and quarter remaining potatoes and boil in salted water until tender.
4. Cook 8 slices of bacon in a skillet until crispy and set aside.
5. In same skillet, sauté onions and garlic until translucent and soft, season with salt, pepper, and cayenne pepper.
6. Cube roasted potatoes and mash boiled potatoes and set aside.
7. In a large Dutch oven or soup pot, add milk, chicken stock, and heavy cream and bring to a simmer. Add cubed and mashed potatoes into pot and stir to combine.
8. Add cheese and coarsely mash potatoes to break up to a desired consistency.
9. Add equal parts cornstarch to water and whisk in bowl. Add to soup one tablespoon at a time to reach desired consistency. (This will thicken the soup)
10. Let simmer on stove on low for 45 minutes and stir frequently.
11. Serve warm in bowls and garnish with scallions, cheese, bacon bits, and a dollop of sour cream.