Tuesday, October 20, 2009

Baked Potato Soup

This past weekend was perfect weather for enjoying a warm bowl of soup. This soup makes a beautiful presentation. In fact, I tried to take a picture of it, but Josh said I still need a little work. So, since I can't show you a picture, you will just have to make it so you can see how pretty it is for yourself.

Baked Potato Soup
Apron Strings

4 large baking potatoes
2/3 C. butter of margarine
2/3 C. flour
6 C. milk
1/4 tsp. salt (I added extra to taste)
freshly group lack pepper to taste
4 green onions, chopped
12 slices bacon, crisp-fried, crumbled
1 1/4 C. shredded Cheddar cheese
1 C. sour cream
  1. Preheat oven to 400 degrees. Wash potatoes and pierce several times with a fork. Bake for 1 hour or until tender; cool.
  2. Cut potatoes into halves and scoop the pulp into a small bowl, discarding skins.
  3. Melt butter in a heavy saucepan over low heat. Stir in the flour. Cook for 1 minute, stirring constantly.
  4. Add milk gradually, stirring well after each addition. Cook over medium heat until thickened and bubbly, stirring constantly. Season with salt and pepper.
  5. Add potato pulp, 2 tablespoons of green onions, 1/2 C. of bacon and 1 C. of cheese. Cook until heated through.
  6. Stir in the sour cream. Add additional milk if needed for the desired consistency.
  7. Sprinkle servings with remaining green onions, bacon, and cheese.
Serves 6-8

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