I love a good baked potato soup recipe, but this isn't quite it. First, you don't need even half of all that bacon, margarine or milk. And let's face it, this particular potato soup recipe has the word "baked" in the title. So bake those potatoes, cool them and start making soup later in the day. When I bake the potatoes, I also bake some leeks, halved lengthwise, one whole leek for every large potato. Then everything cools while I make a very thin bechamel sauce out of milk and chicken broth in equal parts (2 cups liquid to every large baker), a little bacon grease and flour, and some cheddar cheese. You're looking for just a hint of cheese flavor, not a lot. Then I liquify the baked leeks and half the (peeled) potatoes with a hand blender, stir in the cubed baked potatoes (with some skin) and then start playing with the other flavors we all love about a baked potato. Chives, bacon bits, green onions, sour cream or Greek yogurt, depending on your preference. This version really comes together at the end, when you add the "stuff". Tasting for salt is a must at this point. But the base flavor should echo a baked potato, and you can't imitate that by boiling them. If you want a good, quick potato soup, then yes, boil away, this recipe will please you. But if you are looking for the flavor of a baked potato, you have to actually bake the potatoes. It's not a huge extra step, it just requires a bit of thinking ahead. You'll be glad you went to the bother.
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I love a good baked potato soup recipe, but this isn't quite it. First, you don't need even...