With winter coming to a close (hopefully) I decided to give baked potato soup a whirl. Whenever I go to Houlihan’s it is my favorite soup to order but for some reason I never thought to make it.
I looked up some recipes but I was not totally sold on anyone in particular so I modified and came up with my own.
In all honestly I needed an excuse to use the grill press that I bought as my first employee purchase from Sur La Table.
To make the soup I cooked about 11 slices of thick cut applewood smoked bacon and I reserved about a quarter cup of the bacon grease. I chopped one small yellow onion and threw in some garlic, seasoning the mixture with salt-and-pepper. After the onions got soft I added a few tablespoons of flour and started to create a roux.
I then added 32 ounces of chicken broth and six chopped and peeled russet potatoes. I let the mixture boil then simmer about half an hour until the potatoes were soft. I then added a cup of warm milk (I was scared cold milk would curdle) and adjusted the seasonings. The soup definitely needed more salt because I forgot how much the potatoes absorb. I also added about a cup of chopped scallions and then my crumbled bacon which I had reserved on the side. That was pretty much it and it was really only about an hour for the whole process.
To serve I just added a little bit more scallion and shredded cheddar. So yummy and boyfriend approved. ☺️