Double Stuffed Potato Soup

October 26, 2009  •  Soup

What’s the definition of a full blown carb craving? For me, it’s eating three bowls of creamy potato soup in the past 24 hours. I’ve been sick with the H1N1 bug (thankfully it’s much more mild in “older” adults than it was in my young adult son whom I was caring for last week) and I’ve been spending my quarantine time entering recipes into the program for the cookbook project I’m spearheading for my CSA farm. After I entered this one for my Double Stuffed Potato Soup, I knew I had to have it.
I named this double stuffed because it’s a basic cream of potato soup that you then load up with whatever you like on a baked potato. I prefer really crispy bacon and fresh snipped chives, but feel free to add cheese, sour cream, or whatever else you like!

Double Stuffed Potato Soup
Serves 8-10

1 tablespoon extra virgin olive oil
2 cups chopped onions or leeks
6 cups potatoes, peeled and diced
8 cups chicken or vegetable stock
1 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk or half and half
crumbled bacon, for garnish
chopped chives, for garnish
shredded cheddar cheese, for garnish

Heat oil in a large stock pot over medium high heat; add onions or leeks and saute until slightly softened. Add potatoes, stock, thyme, salt and pepper and simmer until vegetables are tender. Puree in the blender or using a stick blender in the pot. Add milk or half and half, and stir to combine. Adjust seasoning. To serve, top bowls of soup with choice of bacon, chives and cheese.


2 Comments  •  Comments Feed

  1. Karly says:

    Looks delicious! I love potato soup with bacon and cheese. Yum!

  2. Patsyk says:

    Looks amazing! I'm printing off so we can give it a try soon!

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