Hearty Fall Soups from Harmons

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

Loaded Baked Potato Soup

2 pounds potatoes
½ cup butter
1 onion, chopped
3 cloves garlic, minced
3 cups chicken stock
1 cup half and half
1 cup sour cream and more for garnish
1 cup shredded sharp cheese and more for garnish
Salt and pepper to taste
6 to 8 slices bacon, crisp and crumbled
Chives, chopped

Cut two of the potatoes in half. Use a large spoon to scoop out the flesh, set aside. Dice skin and remainder of potatoes into 1inch pieces. Set both aside. In large stock pot sauté garlic and onions in butter until onions become translucent. Transfer to blender with flesh of the two potatoes and 1 cup of chicken stock. Blend until smooth. Return to stock pot. Add remainder of chicken stock and chopped potatoes heat simmer. Whisk sour cream into half and half. Add to soup with cheese. Stir until all cheese is melted. Season with salt and pepper. Garnish with sour cream, crumble bacon, cheese and chives.