Hearty, wholesome and delicious! This baked potato soup is going to be your new favourite this winter. Its a breeze to make and only a handful of ingredients. The toppings for this soup are key! Try crispy bacon, a dollop of our grass fed yogurt, generous amount of our shredded cheese, and green onions.
Medium russet potatoes. You want about 4 cups worth of cooked potatoes
Donia Farms Unsalted Butter
Yellow onion, diced
All purpose flour
Chicken stock (sub bouillon and water, then omit salt or salt to taste only)
Milk, plus additional as needed
Donia Farms Cheddar , shredded. plus additional for topping
Donia Farms Natural Yogurt, for topping
Green onions, for topping
Preheat the oven to 350. Place potatoes in the oven right on the top rack. Bake for 45 minutes to 1 hour until soft and easily able to pierce with a fork. Meanwhile, line a baking sheet with foil and line with bacon. Place bacon on the bottom rack and bake for 15 minutes or until crispy.
Transfer bacon to a plate lined with paper towel.
While the potatoes continue to cook, start the rest of the soup: In a large stock pot, add the butter, garlic and onion. Sauté until the garlic is fragrant and onion is soft.
Whisk in the flour, then slowly add the chicken stock, whisking well as you do. Add in the milk, cheese and bring the mixture to a light simmer until thickened.
Using a spoon, scoop potato chunks into the soup, breaking them into small pieces as you go. Add in most of the bacon, reserving some for topping. Simmer for another few minutes and season with salt and pepper to taste. If needed, add more milk to thin soup to desired consistency.
Serve soup with reserved bacon, cheese, a dollop of yogurt and green onions! Enjoy!