Warm, smoky, cheesy Baked Potato Soup!

Lots of potatoes in storage, a cold, blowing wind and snow on the ground. Time for Baked Potato Soup! Back when we ate from boxes and cans, the chunky version was one of our favorites. But since it’s particularly easy to make if you have leftover baked potatoes, why not drop a few extra in the oven next time it’s on. It’s not hard to personalize, just close your eyes and picture a big, fluffy, steaming baked potato. What do you like on it? Butter? Sour cream? Green onions? Bacon? Cheese? Everything? That’s what you want in your soup!

Baked Potato Soup

8 to 10 slices bacon, diced
4 tablespoons butter
1/2 cup diced celery
1 cup diced onion
8 green onions, thinly sliced
3 tablespoons potato starch (or cornstarch, arrowroot, etc.)
3 cups chicken stock
2 cups raw cream
4 large baking potatoes, baked, peeled, and diced
sea salt and freshly ground pepper to taste
8 ounces creme fraiche
8 ounces shredded sharp Cheddar cheese
Sliced green onion for garnish, optional

In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Drain bacon on paper towels and pour off all but 2 tablespoons of the fat (save it, it’s great for cooking with!)  To the bacon fat in the pan, add the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender. Stir in the sliced green onion. In a small bowl, whisk together the potato starch with a few tablespoons of your cold chicken broth, or shake in a jar until the lumps are dissolved. Stir in remaining chicken broth then add the chicken broth with the potato starch and stir well. Cover and  cook until the soup is thickened and vegetables are very tender, stirring frequently. Stir in the diced potatoes, salt, pepper, and cheese. Continue cooking over low heat until the cheese is melted and the soup is hot. Use an immersion blender or regular blende to puree the soup until it is smooth. Remove from heat, add cream and mix in thoroughly. Add creme fraiche just before serving, and garnish with bacon and extra sliced green onion, if desired. Serves 8 shivering loved ones.

I didn’t add the creme fraiche to the pot, but to individual servings after they were ladled into bowls. Not everyone in my family enjoys a good bowl of soup, so I wanted the leftovers to be reheatable without losing the great enzyme content of the creme fraiche.

This post is part of Real Food Wednesdays, hosted today by Kelly the Kitchen Kop.