Monday, November 3, 2008

Baked Potato Soup

Sunday afternoon we had an extended choir rehearsal and after the rehearsal we had baked potatoes for dinner. John and I provided the potatoes and everyone else brought toppings. We ended up with about 10 very large leftover baked potatoes. I will be using them up this week and my first method was Baked Potato Soup. This is Lady's recipe. (My sister started calling my mom Lady several years ago and it's kind of stuck. Now when you see Lady here you'll know where the recipe came from!!)

The abundance of potatoes.
Oh the bacon...and see the little bits of cheesy goodness.
Baked Potato Soup4 large potaotes
2/3 cup butter
2/3 cup flour
1 1/2 quarts milk (plus extra to thin out at the end if needed)
salt and pepper
4 green onions, chopped
1 cup sour cream
2 cups crumbled bacon
8 ounces sharped cheddar cheese, grated

Bake potatoes. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until blended. Gradually add milk to the butter-flour mixture whisking constantly. Whisk in salt and pepper and simmer over low heat stirring constantly. Cut potatoes in half, scoop out the the insides and set aside. Chop 1/2 of the potato peels and discard the remaining. When the milk mixture is very hot whisk in the potatoes. Add the green onions and potatoe peels. Whisk well and add the sour cream and bacon. Add the cheese a little until melted. Serve and enjoy. It is goodness! Oh and if it is a little too thick, add milk to thin it out.

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