Trader Joe's Loaded Baked Potato Soup Bread Bowl
Description
Serve an exceptionally easy and delicious baked potato soup in a yummy sourdough bread bowl. Frozen mashed potatoes and a frozen veggie mix make it fast and simple to make.
Ingredients
1 package uncured applewood smoked bacon, sliced into strips
1 package Mirepoix (roughly chopped vegetables, usually a mixture of 1 part each of onions, carrots, and celery
1 quart chicken stock/broth
2 - 28 oz. packages frozen mashed potatoes
2/3 c. unsalted butter
3/4 c. unbleached all purpose flour
3 c. whole milk, divided
1 t. salt
1 t. pepper
8 oz. sour cream
1 block Cheddar cheese with caramelized onions, shredded (Trader Joe's)
chives, sliced, for garnish
4 Sourdough Bread Boules, optional serving bowl (Trader Joe's)
Directions
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In a large skillet, cook bacon over medium heat, about 6 minutes or until crisp. Remove cooked bacon from heat; drain on paper towels; set aside. Reserve 2 T. bacon grease in skillet. Cook mirepoix in bacon grease over medium-high heat, about 6 minutes or until vegetables are almost tender.
In a large pot or Dutch oven, add cooked mirepoix, stock/broth and frozen potatoes; stir; heat mixture until it starts to boil; reduce heat to low.
Meanwhile, in the same skillet, melt butter over low heat; add flour; whisk until smooth. Cook; stir 1 minute to brown flour slightly. Gradually stir in 2 c. milk. Pour milk mixture into potato mixture. Add remaining 1 c. milk, salt and pepper. Continue to cook over medium heat, stirring constantly with whisk, until soup is bubbling around the edges.
Finally, stir in half of the cooked bacon, sour cream and half of the cheese. Cook until thoroughly heated and cheese is melted.
To serve, garnish individual bowls of soup with remaining bacon and cheese. Sprinkle with chives.
8-10 servings or 4 with bread bowls.