I talk a lot about Bill and I’s food “love languages” here on the blog, usually in a sweet, dessert context. It’s not just sugar that shows our love, though, sometimes it can be savory too! Today’s recipe is speaking my language: potatoes. Straight up, I love potatoes in any way, shape, or form. Baked potatoes, french fries, hashbrowns, it’s all delicious. There’s something about starchy, salty, filling goodness that satisfies part of my soul 🙂
Now, it may seem a little strange to be talking about a thick, warm soup in the middle of the heat of summer, but this tasty recipe demanded to be shared! We start with the traditional Baked Potato Soup, but then add the delightful flavors of Greek cuisine for a fresh and delicious twist. Feta, dill and Greek spices add a unique flavor to this familiar dish that will have you coming back for more!
This is the perfect soup to curl up with in some comfy clothes, a good book, and a cool glass of wine. The potatoes are filling without overpowering the delicate flavor of dill while you get the salty, savory undertones of both Feta and bacon. Greek yogurt adds a decadent, silky undertone to the soup that you’ll love.
If you want a little more texture, you can add in some of the cooked skins from your potatoes ala mashed potatoes. This recipe makes several folks’ worth of soup, so go ahead and freeze your leftovers now to enjoy on the cool Fall days that will be here before you know it!
Greek Baked Potato Soup
- 8 potatoes, baked and skins removed
- 6 slices bacon, cooked and crumbled
- 6 Tablespoons butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 Tablespoon oregano
- 1 Tablespoon Greek spice mix
- ⅓ cups flour
- 4 cups chicken stock
- ½ teaspoon salt
- 2 teaspoons pepper
- 2 cups Feta cheese
- 1 cup cheddar cheese
- 1 cup Greek yogurt
- Fresh dill, to taste
- Add 4 tablespoons butter to a stockpot over medium heat. When the butter has melted, add minced garlic, shallot, oregano, Greek spice mix and flour. Stir flour until absorbed by the butter and cooked, about 1-2 minutes.
- Add chicken stock to the flour mixture, stirring constantly to prevent lumps. Bring to a simmer then turn heat to low. Add potatoes, salt and pepper, smooshing the potatoes with a spoon. Cover pot and continue to cook over low heat until ingredients are well-incorporated.
- Add bacon, Feta and cheddar cheeses, Greek yogurt and dill into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
- If you want an extra-smooth soup, use blender to reach desired consistency. Serve soup topped with additional bacon and cheese.
based on recipe from Tasty Kitchen