It’s another gray day here in Northern Washington and with that kind of weather comes a desire for something warm, hearty, and when it comes to the kitchen. The fact that it’s topped with crispy bacon, grated cheese and green onions is just an added bonus.
I made this recipe about a week ago and was told multiple times before we’d even reached the bottoms of our bowls that it must be made again. Immediately. Like now. There are few things more satisfying than a loaded baked potato, regardless of the form it comes in; a casserole, fries, or the old fashioned, piled-high-with-toppings way. My favorite happens to be the soup.
I knew that potato soup and I would be buds when I was little and my mom had me try clam chowder. I told her that it was great… except for those little rubbery things (read: clams). And since clam chowder is essentially just potato soup with well,clams added, it was instant tastebud friendship. Luckily, I have grown to love both potato soup and clam chowder as my taste buds wised up (shout out to Neptune’s Net in Southern California! It’s the best on the planet, I assure you).
You will need:
- 6 large baked potatoes, peeled and cubed
- 2/3 cup of butter
- 2 tbs corn starch
- 7 cups milk
- 1 3/4 cups grated cheddar cheese
- 1 cup sour cream
- 6 green onions
- 1/2 large yellow onion, diced
- 1 package bacon
- 1 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1 1/2 tsp white pepper
To bake the potatoes, pre-heat the oven to 350º. Arrange potatoes on cookie sheet and using a fork, poke holes in the potato to allow heat to escape. Bake for 1 hour. Peel and chop into 1/2 inch cubes.
Cook bacon over medium heat. Drain, chop and set aside.
In a stock pot, melt the butter over medium heat, whisk in corn starch until smooth. Mash one potato into the butter and corn starch.
Slowly incorporate milk, stirring until thickened. Add yellow onion and diced potatoes. Bring to a boil, stirring frequently.
Reduce the heat to a simmer. Add, bacon, sour cream, cheese, salt and white pepper. Stir until cheese is melted. Salt and pepper to taste.
Serve topped with grated cheese, sour cream, bacon and green onion.