Twice Baked Chunky Potato Soup
4 Tablespoons of Real Butter (1/2 stick)
1/3 cup of All Purpose Flour
4 medium Green Onions & Chives
3 cups of Milk
2 Tablespoons of Heavy Cream (opt.)
2 cups of Chicken Stock
4 Large Russet Potatoes
Salt and Pepper to taste
2 cups of Shredded Medium Cheddar Cheese
4 slices of Bacon, cooked crisp, drained and chopped
1/3 cup of chopped Chives
Topping Prep: You will need to shred Cheddar cheese, dice Green Onions, cook bacon crisp, pat up excess grease with paper towel, place in small serving bowls.
Note: Do not start 2nd step until 1st step is completed.
Start off by washing Russet potatoes and Green Onions, for 5 minutes in cool water emerged.
Pat and Dry and place Potatoes in a microwave friendly bowl. Dice Green Onions and Chives and put aside. Pierce Potatoes 2 or 3 times with large fork, then cook Potatoes 2 at a time in microwave until baked potato soft. Put aside and let cool.
After potatoes have cooled, slice each potato; then with a medium spoon scoop inside of each potato out into another bowl. Removing skins. Place aside ready for step 2. 🙂
In large Pot on medium high heat melt Real Butter. Add Green Onions, cook until soft. Sprinkle Flour into the pot, continue to stir until flour is blended well leaving no lumps. Add salt and pepper, to taste.
Gradually, stir in 3 cups of Milk and 2 cups of Chicken Stock, & (opt. heavy cream), continue stirring so the flour and onions won’t scorch on bottom of pan. Now, pour in your bowl of Potato Chunks and bring soup to a boil for 1 minute, continue to stir well.
Reduce Heat and simmer, for about 30 minutes or so. Note if soup seems to be to thick for your desired taste then add 1/2 to 1 cup of Chicken Stock until you reach desired consistency. Divide soup among bowls and serve with your favorite toppings and warm or toasted bread.
Hope you Enjoy this yummy Potato Soup:)
From My Kitchen and Home to Yours!