For years I would start my morning making soup for my restaurant. Over the years, the top ten soups began to emerge. The soups that always sold out got requested by the to-go gallon and drew customers in when they would call ahead to see what the soup of the day was. This recipe was definitely on the top ten list.
One thing my daughter, Raychel, loves about this soup is that it is not only creamy and delish, but I use heavy whipping cream, which has very little lactose, so it is much more enjoyable for those with lactose intolerance.
Baked Potato Soup
Yield = Approx. 4 Quarts
- 1 stick butter
- 2 cups chopped yellow onion
- ⅓ cup vegetable or canola oil
- 1/4 cup of flour
- 6 slices bacon
- 1 tsp. Pepper
- 1 tsp. Salt
- 2 qts. Chicken Stock
- 4 – 5 medium peeled and cubed potatoes
- 1 qt. heavy whipping cream
- bacon crumbles
- Shredded Colby Jack cheese
- 1 green onion (scallion)
- Cut up 4 slices of the bacon into small bitesize pieces.
- In a stockpot, heat the ⅓ cup oil and then cook the pieces of bacon until they begin to crisp.
- Add the butter and the chopped yellow onion.
- Cook on low heat until the onion is translucent and the bacon is brown.
- Stir in 1/4 cup of flour.
- Add the salt, pepper, and chicken stock (I use the “Better than Bouillon” paste).
- Add the cubed and peeled potatoes (often, I bake my potatoes in a 350-degree oven while I am making the body of the soup to cut down on the cooking time).
- Allow the soup to cook on low until the potatoes are fork-tender and then add the heavy whipping cream.
- Take the additional 2 slices of bacon and cook them in a frying pan to your desired crispness.
- Serve this soup with shredded cheese, chopped scallions (green onion), and crumbled bacon on top along with a hearty bread for a warm filling meal.