Baked Potato Soup

Take the chill out of winter by preparing this heart- and hearth-warming potato soup. It’s a good choice any day of the week. Potatoes are the third largest food crop in the world. Did you know that Clark, South Dakota, hosts an annual celebration of the potato? The main attraction is mashed potato wrestling matches.

The USDA and FDA recently gave clearance for improved versions of existing potato varieties created through a proprietary biotechnology process called Innate™. Innate potatoes contain genes from wild and cultivated potatoes and are designed through biotechnology to resist bruising and browning. They also have reduced amounts of an amino acid that generates acrylamide, a naturally occurring chemical compound found in starchy foods, when cooked. Biotech crops like Innate are tested an average of 13 years by regulatory agencies before being approved for farming.

Print Recipe
Baked Potato Soup
Course Main Dish
Servings
Ingredients
  • 1 1/2 Pounds Ruset Potatoes Peeled and Diced
  • 4 Slices Applewood Smoked Bacon
  • 1 Small Yellow Onion Finely Chopped
  • 2 Ribs Celery Finely Chopped
  • 2 Cups Milk Reduced-fat
  • 15 Ounces Chicken Broth
  • 1/2 Teaspoon Black Pepper Freshly Ground
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1/2 Cup Half and Half
  • Salt Season to taste
  • Pepper Season to taste
  • Parsley Fresh, Chopped, for garnish
  • Colby Cheese Shredded, for garnish
  • Green Onion Chopped, for garnish
Course Main Dish
Servings
Ingredients
  • 1 1/2 Pounds Ruset Potatoes Peeled and Diced
  • 4 Slices Applewood Smoked Bacon
  • 1 Small Yellow Onion Finely Chopped
  • 2 Ribs Celery Finely Chopped
  • 2 Cups Milk Reduced-fat
  • 15 Ounces Chicken Broth
  • 1/2 Teaspoon Black Pepper Freshly Ground
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1/2 Cup Half and Half
  • Salt Season to taste
  • Pepper Season to taste
  • Parsley Fresh, Chopped, for garnish
  • Colby Cheese Shredded, for garnish
  • Green Onion Chopped, for garnish
Instructions
  1. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer 10 to 12 minutes. Drain and set aside.
  2. Meanwhile, cook bacon until crisp in a large pan over medium-low heat. Remove bacon, drain on paper towels and crumble. Cook onion and celery in bacon grease, stirring frequently, until very soft, about 10 minutes. Add milk, chicken broth and 1/2 teaspoon pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
  3. Melt butter in a small saucepan. Whisk in flour and cook, stirring constantly, over medium-low heat until mixture begins to bubble, about 2 to 3 minutes. Whisk in half-and-half and whisk until mixture is very thick. Whisk into soup. Stir potatoes and crumbled bacon into soup. Gently crush potatoes with potato masher. Simmer 10 minutes or until thickened. Season to taste with salt and pepper. Garnish with chopped fresh parsley, cheese and green onions, if desired.

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