Baked Potato Soup

Believe it or not, today is the first day of Fall! For those of you waiting for the requisite temperature cool down, it doesn't appear to be in sight, bummer. However - at least we can look forward to the amazing dishes that will grace our tables this fall. I am already excited about swapping cold soups for hot stews and popsicles for bread pudding! In that vein, here is a brand new fall inspired recipe to get your creative juices flowing=)






Baked Potato Soup
Serves 6-8


4 Yukon Gold potatoes, large
2/3 cup butter
2/3 cup flour
4 cups whole milk
4 cups chicken stock
1 garlic clove, minced

1 cup sour cream or Crème Fraiche
½ cup chopped green onions
1 lb Applewood Smoked Bacon, cooked and chopped
1 ½ cups shredded cheddar cheese


Heat oven to 400 degrees. Poke the potatoes with a fork several times and bake in oven until very tender inside, about one hour.

Melt the butter over medium heat in a large soup pot or sauce pot. Stir in flour with a whisk and cook roux until it reaches a light caramel color.

Slowly whisk in milk and chicken stock, add the garlic and season with salt & pepper to taste.

When potatoes have cooled, cut in half and scoop out the flesh, discarding the skin or reserving for another use.

Add potato to hot milk mixture. Stir well and use an immersion blender if desired to make smooth. Taste and adjust seasoning if necessary.

Ladle into bowls, and top each portion with a bit of the remaining ingredients.