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Golden Loaded Baked Potato Soup

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Carrian's mom always—literally every single time—served cinnamon rolls with potato soup. Years later she asked her mom what she was thinking serving dessert with the soup, and she said it was because the kids refused to eat it so the rolls were her method of bribery. We've taken Mom's recipe and made it our own, but we still include her secret: a drizzle of honey. Trust us on this one. Just so you know, using Yukon gold potatoes makes this the creamiest soup you'll ever gobble up."

List of Ingredients

â—¦ 5 medium to large Yukon gold potatoes, cut in half
â—¦ 2 tablespoons unsalted butter
â—¦ 2 teaspoons Better-Than-Bouillon Roasted Chicken Base
â—¦ 1 small onion, chopped fine
â—¦ 2 tablespoons all-purpose flour
â—¦ 3 cups skim milk
â—¦ 2 cups heavy cream or half-and-half
â—¦ ¼ cup sour cream plus more for topping
â—¦ 1 to 2 tablespoons honey plus more for drizzling
â—¦ Kosher salt to taste
â—¦ Pepper to taste
â—¦ 6 slices bacon, cooked crisp and crumbled
â—¦ Shredded extra sharp cheese



Recipe

Place potatoes in a large stockpot and cover with water. Heat over medium-high and cook just until potatoes are fork-tender. Drain water off the potatoes, peel off the skins, and chop into bite-sized pieces. Mash about three-quarters of the chopped potatoes and set aside with chopped potatoes.

Add butter and chicken stock or base to the stockpot. Whisk until butter is melted and then add onion. Cook until translucent, about 3 to 4 minutes. Quickly whisk in the flour and stir continuously for 1 minute. The mixture should be clumpy and golden in color.

Add the milk and cream, whisking as you pour to dissolve the lumps. Bring the mixture to a boil. Reduce heat and simmer until soup begins to thicken, about 5 to 10 minutes.

Add the sour cream, honey, and salt and pepper to taste.
Add reserved potatoes and continue to cook 5 to 10 minutes.

Serve in bowls, topped with cheese, bacon, sour cream, and a drizzle of honey.

Serves 4 to 6