Baked Potato Soup

 

Baked Potato Soup

When Bennigan's went through bankruptcy in 2008 I was saddened that I would never again taste a quality baked potato soup. Thus started my personal quest to fill a culinary void. After trying several recipes, I ran across this one. I gave it a shot mainly because it was simplistic, and if experience in the kitchen has taught me anything, it's that the simplest recipes often turn out to be some of the best. This one did not disappoint and has made its way into my cooking rotation. What's most surprising about this recipe is that there are only eight, EIGHT ingredients. Moreover, chances are good that you already have most, if not all, of them in your kitchen already. This is the perfect soup to enjoy during the cold and cloudy winter months after a long day at the office.

Ingredients:

1 teaspoon olive oil

1/2 pound bacon, chopped into lardons

1 medium yellow onion, finely diced

1 large (2 small) carrot, peeled and finely diced

2/3 cup diced celery

5 medium red potatoes, chopped into bite sized pieces

1/4 cup flour

2 cups chicken stock

Coarse salt, freshly ground pepper, to taste

2 cups heavy whipping cream

Directions:

Heat a large saute pan over medium high heat with. Fry bacon until crisp and remove bacon with slotted spoon. Allow to drain on paper towels. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened (about 5 minutes).

Transfer potato and vegetable mixture to a large stock pot over medium high heat. Vigorously whisk in chicken stock, making sure there are no lumps from the flour. Once flour is incorporated, add half of the reserved bacon and season generously with salt and pepper. Bring the soup to a boil, then reduce heat to medium low and allow soup to simmer, uncovered, for 25 minutes or until potatoes are soft. 

After potatoes are tender, mash about 1/4 of the mixture to make a smooth texture. Add cream and simmer for 5 more minutes. Season to taste and serve with preferred garnishes (cheese, chives, sour cream, bacon, etc.).