Baked Potato and Jalapeno Soup

Hi! I’ve been gone for awhile, you see I did this little thing called school and it kind of consumed my life for three months. I apologize for my absence, but not the school thing. That bit’s pretty important, but more on that later.

I also changed my blog home, It’s basically the same except it’s rainydayswithgypsy(dot)wordpress(dot)com instead of blogspot(dot)com.No bigs. We’re all adjusting.

So we’re good? Should we hug?

Because I have made something to make up for my absence and changing addresses on you. Trust me, you’ll love it!

I had this soup for lunch last month and I haven’t been the same since. I found it at the deli next to campus and have spent the last three weeks trying to figure out the recipe. Well friends, I have done it. And now I’m sharing it with you, because I love you and it’s Christmas.

One more apology? There are no process photos, and the only picture I have is from my phone so it’s not great. Next time I make it I’ll fix this post. It’ll be like a 2-for-1 or something.

This soup is perfect for a cold winter day, and is so good you’ll want seconds. Serve it up with some crusty bread just in case you need more carbs in your meal. Just do it, you deserve it.

Baked Potato and Jalapeno Soup

by Jessica Scott

Prep Time: 1 hour

Cook Time: 30-45 minutes

Keywords: soup/stew entree

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Ingredients (Serves 8)

  • 2 1/2 pounds (about 4 bakers) potatoes
  • 2 TBS butter
  • 2/3 cup flour
  • 6 cups milk (I used 2%)
  • 1/2 cup shredded cheddar cheese (plus some for garnish)
  • 1 cup sour cream
  • 10-12 strips of bacon
  • 1 jalapeno
  • Paprika
  • Salt & Pepper

Instructions

Preheat oven to 400 degrees. Wash potatoes and pierce with a fork.

Bake potatoes for one hour. Let sit until cool enough to handle and peel skins.

Place in bowl and roughly mash. Set aside.

Remove seeds from jalapeno and dice. Don’t touch your eyes for the rest of the night.

While potatoes are cooling place bacon in dutch oven over medium-high heat.

*Bacon is such a personal thing. Who am I to tell you how to cook your bacon? Just do you. It will be great, it’s bacon.*

Remove bacon and place on paper towels to cool. Drain grease from dutch oven and return to stove.

Once cooled, crumble bacon and set aside enough for garnishment.

Melt butter in dutch oven, use a spoon to get the left over bacon bits incorporated into the melting butter. Once butter is melted gradually add flour, whisking to combine.

Once combined, gradually add milk, whisking to combine. Cook over medium heat until it gets thick and bubbly, it should take about 8 minutes.

Add mashed potatoes, cheese, diced jalapeno, and bacon. Add salt & pepper and Paprika to taste. Stir until cheese melts. Once cheese is melted reduce heat to low and add sour cream. Cook on low for 10 minutes or until thoroughly heated but do not boil.

Garnish with cheese and bacon.

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