Baked Potato Soup

In honor of fall (my family calls it the season for soup). This is pure heaven! It's reminiscent of Black Angus' soup if you've ever tried it. We had it tonight with broiled steaks and it was so yummy! A perfect compliment to the terrific steaks.

4-5 Large potatoes peeled and chopped into bite size pieces
42 oz. of chicken stock (or 5 cups of water with 8 chicken bullion cubes
1/4 tsp. salt
1/4 tsp. pepper
1/2 onion diced
5 strips of bacon fried (reserve 1 Tbsp. bacon grease)
8 oz. cream cheese (I forgot this in the picture!)
Cheese (any melty type you like)
green onions chopped
Sour cream


1. Fry bacon according to directions and save a Tbsp. to add to soup later. Crumble bacon into small pieces.

2. Add to a large pot: Chicken stock, onion, potatoes, salt, pepper, bacon grease and bring to a boil.

3. Reduce temperature to a simmer and allow to cook on low heat for 30 minutes or until potatoes are soft.

4. When potatoes are soft, bring temperature to a boil again, and then take off the heat so that cream cheese does not curdle when you add it. It needs to be hot enough to melt the cream cheese, but not boiling. Add salt to taste.

5. Add cream cheese and stir until all is blended.

6. Garnish with bacon, green onions, cheese, and sour cream.



Dani said...

what does the cream cheese make the soup taste like? is it sweet?

ashley said...

No, it just makes it creamy. You can't taste a lot of cream cheese, but it definitely makes it yummy.

Kristen said...

I feel warmer just looking at the soup. It is so cold here today that soup definately does sound like heaven!

Cramster said...

I have been looking for a good potato soup. I am going to try this recipe!! It looks so tasty!