Tuesday, November 2, 2010

Baked Potato Soup

Just made this last night and was reminded how much we love it! Tastes like a baked potato "with everything" on it ... serve with a green salad and crusty French bread.

4 large potatoes, scrubbed and baked (best if baked in the oven v. the microwave: 400 degrees for one hour)
4 T. butter
3 T. flour
6 c. milk
1 t. salt
1/2 t. pepper
1 1/2 c. sour cream
1 1/2 c. cheddar cheese, grated
8 slices crisp bacon
4 green onions, sliced

In large pot, melt butter. Add flour to make a roux, and cook while bubbling for one minute. Add milk and stir. Halve baked potatoes and scoop out centers into a small bowl. Partially mash. Cut up HALF of potato skins into bite-sized pieces and add, with mashed potato, to warm milk mixture. Season with salt and pepper. Stir over medium heat until soup starts to thicken, a couple of minutes. Add sour cream, cheese, bacon, and green onions. Heat through. Serve with a sprinkle of green onion on top, for color of course!

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