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)

Steps

1. 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.
2. 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.
3. 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.