This Week's Meals (1/3): Luby's Baked Potato Soup.
Not pictured, sour cream (which I forgot to buy), yogurt (my substitute for sour cream...which was defrosting cause it was in the freezer) or green onions, cause I was freaking out about the sour cream and yogurt.
# Baked Potato Soup
Luby's Recipes & Memories
11.0 servings
0.5 cup bacon (raw) (chopped)
4.0 tablespoons butter
1.0 cup white onion (diced)
0.5 cup flour
0.0625 tsp dried thyme leaves
0.125 teaspoon nutmeg
1.0 cube chicken bouillon
10.0 cups chicken broth
8.0 cups potatoes (peeled) (diced)
1.0 whole bay leaf
1.0 cup heavy whipping cream
8.0 oz American cheese (shredded)
0.5 cup sour cream
2.0 teaspoons kosher salt
1.0 teaspoon freshly ground black pepper
2.0 large potatoes (baked) (peeled) (diced)
0.5 cup green onions (sliced)
1 - Place bacon and butter in a large saucepan and cook bacon over medium heat 8 to 10 minutes, until almost crisp. Stir often.
2 - Add white onions. Cook 3 minutes.
3 - Add flour and stir 1 minute.
4 - Blend in thyme, nutmeg, bouillon cube, chicken broth, diced raw potatoes and bay leaf.
5 - Bring to a simmer 15 minutes or until potatoes are well-cooked and soft.
6 - Carefully break up cooked potatoes in broth until smooth. This thickens soup and gives it body.
7 - Add heavy cream.
8 - Bring back to a simmer 2 minutes.
9 - Fold in American cheese, sour cream, salt, pepper and diced baked potatoes.
10 - Garnish with sliced green onions.
