Fully Loaded Baked Potato Soup

Posted by Penny Moline on Thursday, September 26, 2019 Under: Soup
4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions

Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream

Peel potatoes and keep the inside and add to soup reserving the potato skins
add cooked bacon and reserve some for garnish
add cheese
add sour cream
adjust seasoning:  acids like sherry, franks, or lemon juice
garnish with chives, bacon, cheese and dollop of sour cream
Fry chopped potato skins for garnish

In : Soup 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Fully Loaded Baked Potato Soup

Posted by Penny Moline on Thursday, September 26, 2019 Under: Soup
4 large Idaho potatoes
6 slices bacon
6 Tablespoons butter
1/2 cup all purpose flour
1 chopped onion
1 clove minced garlic
4 cups chicken stock
2 cups heavy cream tempered
salt and pepper to taste
cheddar cheese as needed
sour cream as needed
3 Tablespoons chopped chives or green onions

Bake potatoes at 350 until soft
cut bacon into small strips, cook in a heavy bottomed pot render the fat and reserve the bacon
add butter
add onions and garlic and cook until tender
add flour
add chicken stock
add cream

Peel potatoes and keep the inside and add to soup reserving the potato skins
add cooked bacon and reserve some for garnish
add cheese
add sour cream
adjust seasoning:  acids like sherry, franks, or lemon juice
garnish with chives, bacon, cheese and dollop of sour cream
Fry chopped potato skins for garnish

In : Soup 

Next post: Avgolemono:...
Previous post: Huevos Rnacheros

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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