Loaded Baked Potato Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

Chef Michael Scaturro
St. Francis Hospital
Roslyn, N.Y.

Economical yet indulgent, this creamy, comforting soup makes a welcome menu addition as the days become shorter and chillier. Serve it by the cup as a prelude to dinner, or by the bowl for a satisfying lunch paired with a salad or sandwich.

Ingredients

1/2 stick butter
1/2 cup cooked crumbled bacon
1/2 onion, small diced
1 garlic clove, minced
2/3 cup all-purpose flour
1 qt. chicken stock or base
5 baking potatoes, peeled and diced
1 qt. heavy cream
Salt and pepper, to taste
1 bunch chives, diced

Garnish
1 bunch scallions, diced
Shredded cheddar cheese
Crumbled bacon
Sour cream (1 dollop per bowl)

Steps

  1. In large saucepot over medium heat, melt butter. Add bacon; cook 5 minutes. Stir in onions and garlic; cook until transparent.
  2. Add flour, stirring constantly to create a roux. Stir in chicken stock and potatoes; bring to a boil. Cook potatoes 35 to 45 minutes until they are tender.
  3. Add heavy cream; reduce heat to low and let simmer 10 minutes. Add salt and pepper to taste; stir in chives. Use an immersion blender to mix ingredients together until almost smooth.
  4. Ladle soup into bowls and garnish with shredded cheddar, crumbled bacon, scallions and sour cream. Serve hot.

Photo courtesy of Idaho Potato Commission

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Ideas and Innovation
coal creek student salad bar

When I was visiting Minneapolis Public Schools, I saw that they have these cool signs on top of their salad bars. As soon as we got back, we re-created them. They are big and branded, and have the portion requirements. They say “Taste something new today” on one side, and we support our local farmers on the other. They help the bars look fresh and delish, and attract students’ eyes.

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

Ideas and Innovation
university chicago medical center renovation workers

As The University of Chicago Medical Center prepared for the revamp of one of its kitchens to feed an additional 202 patients, it wasn’t just foodservice executives coming to the table to make decisions. The process, which began in fall 2014, involved hourly employees from the ground up, says Daryl Wilkerson, vice president of support services. “They actually helped build this [kitchen], which is why I think this is so spectacular,” he says. “Normally what you’ll get in a lot of projects is senior people sitting around in shirts and ties making decisions.”

The hospital follows the...

FSD Resources