Cooking Lesson #679: Ultimate Baked Potato & Bacon Soup

…from the Perspectives’ Kitchen

How you doin’? There is potato soup and then there is BAKED potato soup! I love baked potatoes. That flavor is quite versatile… baked potatoes, potato salad, potato skins and, of course, Baked Potato Soup.
 
When I was in charge of the test kitchens at TGI Fridays I found that we had a ton of potato “innards” left over from scooping out bakers for the world famous potato skins. I don’t know about you, but it drives me crazy to throw out any good foods and baked potato “scoopings” definitely fall into that category.
 
This is kind of like the best baker you’ve ever eaten. This recipe takes a little work but is well worth the time and effort. This is a recipe I make for special guests in my restaurants and at home. It is a real treat, but not for those people counting calories.
 
Have you ever wondered where potato skins originated? Depending on who you ask, three different restaurants are credited with giving birth to the appetizer back in the early '70s: the Prime Rib Restaurant in Washington, DC; R.J. Grunts in Chicago; and mass-market land of frozen mudslides and Jack Daniels ribs, TGI Fridays.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
1 pound bacon, chopped
1 cup diced celery
1/2 cup chopped green onion bottoms
5 tablespoons minced garlic
8 baked potatoes scooped inners (save the skins for potato skins, to be enjoyed later)
4 cups chicken stock, or enough to cover potatoes
5 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 teaspoon dried tarragon
1 tablespoon chopped fresh cilantro
1 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a Dutch oven, sauté the bacon over medium heat until done. Remove bacon from pan and set aside.
2. Drain all but 1/4 cup of the bacon grease.
3. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes.
4. Stir in garlic and continue cooking for 1 to 2 minutes.
5. Add scooped potato meat and sauté for 3 to 4 minutes.
6. Return bacon to the pan and add enough chicken stock to just cover the potatoes.
7. Cover, and simmer for 5-minutes.
8. In a separate pan, melt butter over medium heat.
9. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes.
10. Whisk in the heavy cream, tarragon, and cilantro.
11. Bring the cream mixture to a boil and cook, stirring constantly, until thickened.
12. Stir the cream mixture into the potato mixture.
13. Lightly blend to make a nice thick, somewhat chunky soup.
14. Adjust seasonings to taste.
15. Garnish with green onions, a dollop of sour cream, cheddar cheese, crispy bacon and anything else you would put on a baked potato.

ChefSecret:  For those who do not wish to use bacon, substitute 1/4 cup melted butter instead of the bacon grease.

Quip of the Day: “I was told the other day I was in good shape. Unfortunately, I’m shaped like a potato--
so not so good."
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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