One of our favorite restaurants makes baked potato soup each day. They scrub russet potatoes, rub them in bacon grease, wrap them in foil, and bake them. They hold them for no more than an hour and half and then relegate them to the “soup bin” from which they make their yummy baked potato soup. This is our version—with bacon and cheddar.
This is a creamy potato soup—a little different than a chowder—and topped with cheddar and bacon. This is a soup that everyone will like.
1/4 cup butter
1/2 medium onion, chopped
1 medium carrot, grated
1/4 cup all purpose flour
1 15-ounce can chicken broth
1 12-ounce can evaporated milk
3 medium russet potatoes, baked and cooled
1/2 cup grated cheddar cheese
1/2 teaspoon salt
pepper to taste
1/2 cup grated cheese (for garnish)
4 slices bacon, cooked crisp and snipped into pieces
3 tablespoons sliced green onions
- Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
- Stir in flour. Gradually stir in broth and evaporated milk. Cook over medium heat. Stirring occasionally, until the mixture thickens and just comes to a boil.
- Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
- Add the cheese, salt, and pepper and stir until the cheese is malted the soup is thin.
- Serve with grated cheese, bacon, and green onion on top.