One of my all time favorite soups to have in the fall and winter months is baked potato soup. It is a great combination of creamy and cheesy. You can enjoy this soup as an appetizer to dinner or make it the whole meal. My favorite recipe for this soup comes from Guy Fieri from the Food Network.
4 large baking potatoes (Idaho or Russet)
12 slices thick-cut applewood smoked bacon
½ cup all-purpose flour
6 cups of 2% low-fat milk, heated
5 ounces of grated sharp cheddar
Freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh
Makes around 4 servings
Preheat the oven to 350ºF
Place potatoes on a baking sheet and bake for 45 minutes. To see if done, place the tip of a paring knife into the potatoes and it should go through easily. Check out this video on how to see if your potatoes are done cooking!
Next, slice the bacon into thin strips (lardons). Then place them in a large, heavy-bottomed pot over medium heat and cook until crisp. Once cooked, remove the bacon from the pot and set aside. Leaving the bacon drippings in the pot to use for later.
Add all of the flour to the bacon drippings in the pot and combine by stirring thoroughly. Cook, without adding color, until the flour and fat has combined (usually around 1 minute). Then, pour in the milk while whisking. Cook over medium heat until the mixture is bubbly and thick. Be sure to stir the mixture frequently (cook for around 15 minutes)
Then, separate the potatoes from the skin and then add them to the milk, flour, and drippings mixture. Then mash the potatoes into the mixture, leaving it fairly chunky.
Add the cooked bacon (leave enough aside to use as a garnish), 1 cup of cheese, and sprinkle in salt and pepper. Continue to stir the mixture until the cheese has melted and then remove from heat.
Then all you have to do is put the soup in bowl, dollop sour cream onto, and top with cheese, bacon, and chives.