I’ve told you before that I absolutely love potatoes and so does my man.
That makes us a good match, right? Fellow starch fans.
Russet potatoes are my absolute favorite, but I don’t mind the others. Truly I don’t. Gold, red, and white are really just as delicious.
Yes, the early 1870s was a good time in American history. Not only was the devastating Civil War over, but the russet potato was developed in Massachusetts. It would become the leading potato crop for the United States, P.E.I. and New Brunswick, Canada. It would also be a tremendous economical discovery for both countries.
I, for one, am thankful for its discovery. =)
A couple weeks ago, I was given several enormous baked potatoes that were left over from our ladies Bible study. This was under the assumption that I had a good use for three and a half leftover potatoes. Did I ever! I had tried the most delicious recipe a few weeks before that required baked potatoes. Possessing those foil clad delicacies made my heart extremely happy. I may have gone humming and skipping out the door.
Upon arriving home, I made the mistake of telling Hubs that I had them and nearly lost one to his potato loving appetite. Shameful, I know. I withheld food, potatoes no less, from a hungry man. I am despicable.
He forgave me a few days later.
I made a huge pot of this wonderful, starchy goodness: Baked Potato Soup.
Perhaps you’ve already made this recipe, or one similar, before, but I had not.
I was in love.
It was creamy, bursting with flavor, and deliciously filling.
I found the original recipe here.
- 12 slices of bacon, cooked and crumbled
- ⅔ cup butter
- ⅔ cup all-purpose flour
- 7 cups milk
- 4 large baked potatoes, peeled and cubed (I’ve made it both ways with and without the peel)
- 4 green onions, chopped
- 1¼ cups shredded cheese (I used sharp)
- 1 cup sour cream
- 1 tsp. salt
- 1 tsp. black pepper
- Cook bacon in a large skillet until browned. Drain, crumble, and set aside.
- While bacon is browning, melt the butter in a large stock pot over medium heat. Whisk in flour until smooth. Gradually add milk, stirring constantly until thickened. Stir in cubed potatoes and green onions. Bring to a boil, stirring frequently to prevent scorching.
- Reduce heat and simmer for approximately 10 minutes. Add bacon, cheese, sour cream, salt, and pepper. Stir constantly until the cheese melts.
I love being able to take leftovers and create an entirely new, delicious meal. Using leftover baked potatoes is not only extremely frugal but also makes prep time a snap.
The green onions make the dish, in my opinion. However, I love onions in most dishes. They bring just the right amount of flavor without overpowering the potato. Perfection at its finest.
The crumbled bacon made Fuzz satisfied. The girl loves meat. If you are serving a hot breakfast, she’ll request and happily devour bacon, ham, and sausage. She’s been known to snitch the last piece of venison steak as well. A more carnivorous child you have never met.
The bacon, cheese, green onions, and sour cream do truly make the dish taste like a baked potato. A liquid baked potato on a spoon. Mmmm.
Yes, one bite and all was forgiven.
My friend, Winnie, pretty much pegged my husband with this quote:
And that, my friends, is my hubs.
Anyone else LOVE potatoes? Have you been eating soup like it’s going out of style? What do you cook for comfort? Or for peace offerings? Share and make my day. I love to hear from you. If you’d like a simple potato soup recipe, try this one.
Thanks for reading.