Baked Potato Soup W/Maple Smoked Bacon & Chives

Soup

At a Glance

  • Potato Type: Russet
  • Prep Method: null
  • Cuisine: American
  • Yield: 12
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Ingredients

  • 12 each Russet Potatoes, washed
  • 2 tablespoons olive oil
  • salt to taste
  • pepper to taste
  • 1-1/2 quarts chicken stock
  • 1 each onion, sliced
  • 2 cloves garlic, sliced thinly
  • 8 ounces cheddar cheese, grated
  • 1-1/2 cups sour cream
  • 6 slices apple smoked bacon, rendered crisp
  • 3 tablespoons maple syrup
  • 1 package chives, chopped

Preparation

1) Rub potatoes with olive oil and season with salt and pepper.

2) Bake in a preheated 400/degree oven for 1 hour or until tender.

3) Remove the potatoes and allow them to cool to the touch.

4) Cut a thin slice off the top of each potato. Using a tablespoon, scoop out the potato pulp, leaving a 1/4 inch of potato inside the jacket on all sides. Reserve the potato jackets for later.

5) Place the potato pulp into a soup pot. Add the onions, garlic and chicken stock. Bring the mixture to a simmer and cook it out for 30 minutes.

6) Remove the soup from the heat, puree the mixture with a stick blender.

7) Whisk in the grated cheese and sour cream. Return the soup pot to the stove and bring the soup back to a slow simmer for 3 minutes.

8) Place the bacon strips on a paper lined sheet pan and brush both sides with pure New Hampshire maple syrup. Bake in 350/degree oven until crisp. Remove and drain the bacon from the fat, cool it to room temperature, then chop the bacon into bits. Reserve for later to us it as a topping on the potatoes.

9) Adjust the seasoning of the soup if needed. Ladle the soup into the potato jackets and bake at 350/degrees for 10 minutes.

10) Garnish each potato with crumbled bacon and chopped chives.

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