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 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
- Pierce the potatoes multiple times, and microwave until soft, about 7 minutes
- Meanwhile, brown the bacon over medium heat until crispy, and chop into bits
- Melt the butter in a large saucepan over medium heat; add the onion and cook until tender
- Stir in the flour (the butter mixture will thicken up very quickly, so be ready for the next step)
- Gradually whisk in the broth and the evaporated milk
- Scoop the potato pulp from one of the cooked potatoes; mash and add the pulp to the broth mixture
- Cook over medium heat, stirring occasionally, just until mixture comes to a boil
- Dice the remaining potatoes, skins included, and add to soup
- Add 1-2 tbsp bacon grease and mix well
- 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.