Jens Healthyer Baked Potato Soup Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
• Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Steps:

• Pre-bake your potatoes (I like to lightly spritz them with Pam and then sprinkle with salt and onion powder).
• Melt the butter in a large saucepan over medium heat.
• Add onion and cook until tender (about 1 or 2 minutes depending on how fine the dice).
• Stir in flour and cook through.
• Gradually stir in broth and evaporated milk.
• Scoop potato pulp from 1.5 potatoes (reserve skin) and mash up. Add pulp to liquid mixture. Cook over medium heat (stir frequently or the bottom will burn!) until mixture just comes to boil.
• Dice up remaining potatoes and skin (not too small) and add to soup.
• Add Salt and Pepper to taste.
• Heat through and serve with optional toppings (but I love it as-is, really!).
• Serves 4 small servings, 2 big servings. Cook time includes time to bake potatoes.