Baked Potato Soup (Thanks Danielle, for this awesome recipe!!)

I got this recipe from my friend, Danielle G.( See I told you I would make it :) ) It's one of the best soup recipes I've made here lately. Something different to try when you're stuck in the same old chicken and noodle/chili/tomato soup rut.


Baked Potato Soup




Ingredients:



8 Medium/Large Potatoes, peeled and cut medium dice

Water * about 1 Gal. / 4 Quarts *

2 T Chicken Base

1 Cup Onion *I used frozen*, Medium Chop/Dice

2 T Garlic Powder *more or less to your liking*

2 Cups shredded cheddar cheese *whichever kind you like, or Colby jack* Extra cheese to top soup

Bacon *cooked crispy, however much you like* to top soup with

1 ½ Cups Sour Cream to go into soup, extra to top with

2 Cups Milk

A slurry *mix 8 T of cornstarch with 8 T water*

Salt and Pepper To Taste





Directions:



1. Dice all 8 potatoes and place in a large pot *2 Gallon *. Cover the potatoes with cold water, about a gallon. The water should be about 3 inches above the diced potatoes. Place the water on the stove, turn the burner to high. Add your chicken base and onions now.



2. After your potatoes start to boil, let them cook for about 10 minutes *or until done to your liking* on medium high. While they are boiling, this is when you can cook your bacon.



3. After you cook the bacon and set it aside, grab a medium size/ 2 quart bowl. Pour all of the milk into this bowl, along with the sour cream. Whisk the milk and sour cream together. Gradually ladle in about 5 ladles of the chicken stock from the soup base mixture, enough so that the mixture is heated up slowly so it does not curdle up. Add the cheese to the milk/sour cream mixture.



4. After the potatoes have cooked for 10 minutes or to your liking, add the milk/sour cream/cheese mixture to the pot and stir in. Add the garlic powder now, salt and pepper, stirring everything together. Turn the burner back to high and bring the soup to a boil. When the soup comes to a boil, slowly add the slurry, mixing with a spoon each time you add it. Be sure the soup is boiling before adding the slurry and the whole time you add the slurry, this is how it thicken the soup J.



5. After adding all the slurry and allowing the soup to thicken for about 3 minutes, turn down to low and let thicken more. Chop the bacon into little bits, you can top soup with it or stir all of it into the soup. As long as it is finely chopped it will not become soggy in the soup. After the soup thickens up the rest of the way, it is ready! Serve topped with bacon, sour cream, and if you want, more shredded cheese!



6. Enjoy!





*Note: If your soup isn’t thick enough, add a little more slurry. Equal parts/ 1:1 ration of cornstarch and water.