Warm and comforting on a cold day, this soup takes all the classic toppings of baked potatoes, like chives, cheddar cheese, scallions and sour cream, and combines them into a creamy, hearty soup.
1⁄4 cup butter
1⁄2 cup cooked crumbled bacon, plus more to garnish
1⁄2 onion, diced small
1 garlic clove, minced
2⁄3 cup all-purpose flour
1 quart chicken stock or base
5 russet baking potatoes, peeled, diced
1 quart heavy cream
Salt and pepper to taste
1 bunch chives, diced
2 cups cheddar, shredded
1 bunch scallions, diced
Sour cream for garnish
1. Place large saucepot over medium flame and add butter. When butter melts, add bacon and cook for about 5 mins. Add the onions and garlic to pot and cook until soft.
2. Add flour and constantly stir to prepare roux. Add chicken stock and potatoes and bring to a boil.
Boil for 35 to 45 mins., or until cooked.
3. Add the heavy cream, turn down heat and simmer for 10 mins. Add salt and pepper to taste. Add chives and 1½ cups of cheddar cheese. Use immersion mixer to blend everything together.
4. Ladle soup into bowls and garnish with remaining cheddar, crumbled bacon, scallions and sour cream. Serve.
Recipe by St. Francis Hospital, Roslyn, N.Y.