Recipe: Baked Potato Soup for Beginners

Have you seen the Food Network show Worst Cooks in America yet? The premise is a group of regular people who have no idea what they are doing in the kitchen, instructed by skilled chefs, and competing elimination-style as they attempt to recreate dishes taught to them each episode.

A few months ago, I would definitely qualify to be on this show. The stovetop is not my friend. If you were to tell me that I would be making soup from scratch, I would have thought I was being punked.

But here we are, in the here-and-now, and guess what? I made soup. And it was delicious! And a perfect wintery meal.

Seriously, I have faith that anyone can make this soup, even those Worst Chef contestants. It is the perfect starter soup, no strange ingredients, and not too complicated.

When in doubt, use the bigger pan...and ignore my dirty stovetop.

When I make this again, I would definitely make sure I had plenty of toppings, because that is what really makes this a meal.

Baked Potato Soup for Beginners
Makes 4 servings
Adapted from Taste and Tell

¼ c butter
¼ c onion, chopped
¼ c all-purpose flour
1 can chicken broth (14.5 oz)
1 can evaporated milk (12 oz)
2 large baking potatoes
6-8 strips of bacon, plus 1-2 tbsp of the grease
½ c shredded cheese
salt and pepper
scallions, sour cream, any other toppings you might prefer

  1. Pierce the potatoes multiple times, and microwave until soft, about 7 minutes
  2. Meanwhile, brown the bacon over medium heat until crispy, and chop into bits
  3. Melt the butter in a large saucepan over medium heat; add the onion and cook until tender
  4. Stir in the flour (the butter mixture will thicken up very quickly, so be ready for the next step)
  5. Gradually whisk in the broth and the evaporated milk
  6. Scoop the potato pulp from one of the cooked potatoes; mash and add the pulp to the broth mixture
  7. Cook over medium heat, stirring occasionally, just until mixture comes to a boil
  8. Dice the remaining potatoes, skins included, and add to soup
  9. Add 1-2 tbsp bacon grease and mix well
  10. Heat through; season with salt and pepper.  Top each serving with the crumbled bacon, shredded cheese, scallions and anything else you’d put on a baked potato.

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