Fully Loaded Baked Potato Soup
- 4 large baking potatoes (Idaho or russet)
- 12 slices thick-cut applewood smoked bacon
- 1/2 cup all-purpose flour
- 6 cups 2 percent low-fat milk, heated
- 5 ounces sharp Cheddar, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sour cream
- 3 tablespoons finely chopped fresh chives
- Preheat the oven to 350 degrees F.
- Place the potatoes on a roasting tray and bake for 45 minutes.
- When done, the tip of a paring knife should go through the potatoes easily.
- Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp.
- Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the flour to the drippings in the pot and stir to combine.
- Cook, without adding color, until the flour and fat has combined, about 1 minute.
- Pour in the milk while you whisk to incorporate.
- Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
- Scoop out the potato pulp from the skins and add to the milk mixture.
- Mash with the back of a wooden spoon leaving it a little bit chunky.
- Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper.
- Stir until the cheese has melted.
- Remove from the heat.
- Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
baking potatoes, bacon, allpurpose, percent, cheddar, kosher salt, sour cream, fresh chives
Taken from www.foodnetwork.com/recipes/guy-fieri/fully-loaded-baked-potato-soup-recipe.html (may not work)