Monday, February 12, 2007

Baked Potato Soup

On a recent trip I made back to Missouri, I was blessed to be able to attend a dinner hosted by a couple that attend church with my parents. The dinner was for the International students who attend the local college there. It was a great evening of fellowship, learning about students from other cultures, and of course - GREAT FOOD. One of the dishes served was Baked Potato Soup. I loved this soup and am excited to share this recipe with you! It comes to you from Tracy in Missouri. Enjoy!

Baked Potato Soup

4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped*
12 slices bacon, cooked and crumbled*
1 ¼ c. shredded cheddar cheese*
8 oz. sour cream

*These 3 items will be divided – part to be used in soup & part as garnish

Wash potatoes and prick several times with fork; bake at 400ยบ for 1 hour or until done (you may microwave if time warrants). Let cool, cut potatoes in half lengthwise and scoop out potato pulp and set aside; discard skins. Melt butter in heavy soup pan over low heat; add flour, stirring until smooth. (Note: A heavy, thick-bottomed soup pan or dutch oven is best, otherwise you may have trouble with the soup sticking and scorching in the bottom of the pan!) Cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper and 2 T. green onions, ½ cup bacon and 1 cup cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk if desired for thinner consistency. Serve with remaining green onions, bacon and cheese for garnish. Makes about 10 cups.


J Crew said...

I think that this soup would be right up my ally

kludge said...

It's hard to come here at work...

...I keep salivating on my keyboard.

Patricia said...

This looks wonderful!!! I think it should definately be on next years harvest dinner menu!

SJ said...

I think you are right Patricia!!!! Great idea - but I think we should try it out before then :):)