I remember as a kid I always ordered the baked potato soup when went out to eat at O’Charley’s. Forget the steaks, chicken tenders, and burgers. All I wanted was a large bowl of soup and a yeast roll. My tastes have expanded since then, but I still like a good bowl of baked potato soup. One reason O’Charley’s soup was my favorite is they didn’t skimp on the potato (I don’t know how it is now). This recipe I found on Pinterest doesn’t either. Each bite is filled with creamy potato, bacon, cheddar cheese, and green onion. I went ahead and cut the recipe in half, so if you are cooking for two it will make enough for dinner and lunch the next day!
- 4-5 russet or Yukon gold potatoes
- 6-7 slices of bacon (about half a 12 oz package)
- 1 stick of butter ( I usually use a little less to make myself feel better)
- 1 1/4 cup of all purpose flour
- 2 cups of milk
- 2 cups of half and half ( I use fat free)
- 5 chicken bullion cubes
- cheddar cheese, grated
- green onions, thinly sliced
- salt and pepper
1. Fill a large pot about half way up with water and bring to a boil. Preheat the oven to 375 degrees.
2. While you wait for the water to boil, wash potatoes and then use a paring knife or a vegetable peeler to take the skins off. Then, cut the potatoes in half lengthwise. Cut the halves again lengthwise (you should have four wedges). Cut into bite size pieces. Carefully, put the potatoes into the boiling pot of water. Boil potatoes for about 20 minutes or until they are soft, but not mushy.
3. Now, line a baking sheet with aluminum foil and put your pieces of bacon on it. Pop it into the oven for 20 minutes or until bacon is crispy, but not burnt.
4. Grate cheese and slice onion while potatoes and bacon are cooking. This is also when I measure out my other ingredients.
5. When potatoes are done ( I always eat one to make sure it’s not hard or crunchy) use a slotted spoon to take them out of the pot. Put them into a bowl or on a plate and set aside. Take the bacon out of the oven. Use tongs to put it on a paper-towel lined plate to cool.
6. In the same pot you cooked the potatoes, melt the butter over medium-high heat. Add the flour to the butter. Quickly whisk the flour and butter together to form a thick paste, called a roux. Once the paste forms, slowly pour in the milk and the half and half, whisking continuously. Add the bullion cubes. Continue to stir until the mixture comes to a boil and thickens. This takes 5-10 minutes. If soup seems a little thick, use milk to thin it out.
7. Reduce the heat and add the potatoes back into the pot. Cook just until they are warm again. Taste the soup and add salt and pepper as needed. Serve the soup with bacon, shredded cheddar cheese, and sliced green onions.
These directions may seem a little long, but this recipe really does not take that much time. Once you make it a few times, it comes together even faster! I serve the soup with crunchy bread for dipping.
Licking the bowl clean,
The Southern Bee
*Note: The original recipe was created by Jamiecooksitup.net, but it was tweaked with love by TSB.