Chef Nino Cooking Class
Loaded Baked Potato Soup
4 large Yukon Gold potatoes
1 quart chicken broth
2 teaspoons Rouses Olive Oil
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
1 pint sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup cheddar cheese, shredded
4 thinly sliced green onions
1/2 pound cooked bacon, crumbled
Peel potatoes, cut them into small ¼-inch pieces and boil them in chicken broth until tender, about 30 minutes.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Whisk in flour and slowly add milk. Bring to a boil, stirring often.
Add the cooked potatoes and chicken stock to the saucepan. Cook 1 minute. Remove from heat; mash potatoes to desired consistency.
Stir in sour cream, salt and pepper. Garnish with cheese, green onions and bacon, and serve.