If you're feeling extra indulgent, ladle the baked potato soup out into ramekins, top with cheddar cheese and bake in the oven until bubbly, gooey perfection. Don't take this approach every day, mind you; otherwise that holiday sweater may feel a little tight come Christmas day…
Photo by Dan Clapson
1 Tbs (15 mL) canola oil
4 strips double-smoked bacon, 1/2 cm sliced
2 tsp unsalted butter
1 yellow onion, diced
3 cloves garlic, minced
5 red potatoes, peeled, 2 cm cubed
4 cups (1 L) chicken broth
1 cup (240 mL) water
2 cups (480 mL) half and half
1 Tbs grainy Dijon mustard
2 tsp smoked paprika
3 green onions, thinly sliced
To taste salt and pepper
Sour cream, for garnish
2 cups grated medium cheddar cheese
- Heat oil in a large pan on medium-high heat and cook bacon until crispy. Remove bacon from pot, transferring to a paper towel to absorb any excess grease.
- Reduce to medium heat and add butter, onion and garlic to the pot. Cook until the onion has softened, about 5 minutes.
- Add potatoes, broth and water to the pot and cook until the potatoes are tender, approximately 10 minutes.
- Use an immersion blender to puree contents of pot until very smooth.
- Add cream, mustard, paprika and cooked bacon, and let soup return to a simmer and cook for at least 20 minutes, stirring occasionally.
- Right before serving, stir in sliced green onions (saving a few for garnish) and season to taste with salt and pepper. Ladle soup into bowls, top with a cheddar crisp, a dollop of sour cream and green onion.
- Preheat oven to 350º F.
- Cover a large baking sheet with parchment paper and place cheese into 6 even piles, leaving at least 2.5 cm of room between every pile.
- Bake in oven until cheese is completely melted and the edges are beginning to turn slightly brown, about 6-8 minutes. Remove from oven and let cool. Crisps will harden as they cool.