Baked Potato Soup


1 large onion, coarsely chopped
5 Tbsp stick unsalted butter
3 Tbsp all-purpose flour
1-1/2 lb russet (baking) potatoes, peeled and cut into 1/2-inch pieces
3 Cups Chicken Stock water
1 Cup whole milk
1/4 Cup chopped (cooked) bacon
1/2 Cup Sharp Cheddar Cheese, shredded
2 Tbsp Air Dried Chives


“Sweat” the onion over medium-high heat with 2 Tbsp butter in a 5- to 6-qt heavy pot or dutch oven, covered, stirring occasionally. Add another 3 Tbsp butter to the pan, let it melt before adding flour, stirring ingredients together with a wooden spoon.

Add stock, 1/2 cup at a time, letting the flour-onion-butter-stock mixture thicken before each addition. Add cubed potatoes, 1-1/2 tsp salt, and 1/4 tsp pepper, and simmer, covered, until vegetables are tender, about 10 min.

Remove half of the tender potatoes and set aside. Using an immersion blender or food processor (or even an old-fashioned potato masher), puree liquid and vegetables that remain in pot.

Return the reserved chunks of potato to the pot. Add milk as needed to thin soup to desired consistency. Add chives, bacon and cheese.* Let simmer for 5 additional minutes and serve with toasty bread.

*Or serve potato soup with dishes of chives, bacon and cheese on the side for guests to add to their own taste, tableside.