I love soup-have I told you that before? I’m sure I have. I make many types of soup and at some point hope to get them all on here.
It’s almost funny that I made Loaded Baked Potato Soup a while back, and named it such because of how much it reminded me of a baked potato loaded with toppings,except this time I actually baked the potatoes before adding them to the soup.
WOW what a difference it made.
I now think I should re-name the other soup and take out the word baked, it certainly reminded me of a loaded baked potato, but this version is truly BAKED!
- I baked 12 medium sized potatoes for 1 hour at 350 degrees
- 8 pieces of cooked turkey bacon (4 chopped and added to soup, 4 for topping off bowls of soup)
- 3 large carrots chopped
- 3 stalks celery chopped
- ½ onion chopped
- 2 cups chicken stock
- 6 cups whole milk
- 1 Tablespoon cornstarch
- two egg yolks tempered with hot soup before adding so they don’t curdle
- ½ cup mozzarella cheese grated
- 1 cup cheddar cheese grated (half to add to soup, half to top off bowls of soup)
- Saute chopped carrots, celery, onion till tender.
- Add chicken stock and turn heat to medium.
- Add cornstarch to a half cup of the milk and to pot with the rest of the milk, stirring to incorporate.
- Add egg yolks that are tempered with hot liquid and once soup comes to a boil.
- Add in the potatoes that have been baked.
- Often I peel the potatoes, today I was in a hurry and left the skins on,
- Add cheese and bacon
- Heat thoroughly until it thickens.
- Serve with additional cheddar, bacon and scallions. Sour cream if you like too.