My friend, Julie, featured this soup on her blog today - and we just HAD to have it for supper tonight. It was YUMMY! You can see the recipe (and many others) at her blog, Life on Pflumm Road. She is an amazing photographer and I am LOVING her recipes, too. Go check her out!
Here is her yummy recipe....
Baked Potato Soup
4-5 large baking potatoes
2/3C butter or margarine
2/3C flour
6C milk
3/4t Salt
1/2t. pepper
6-8 slices of bacon, cooked, crumbled and divided
4 green onions, chopped & divided-optional
1 1/4C shredded cheddar cheese, divided
1-8oz container sour cream
Bake potatoes in a preheated oven of 475 for an hour. Remove and cool.
Cook your bacon on a cookie sheet in the oven for 20-25 minutes while potatoes are cooling. Don't forget to set your timer :)
Cut cooled potatoes in half, lengthwise; scoop out pulp and set aside skins. (These can be frozen and used later for potato skins, topped with bacon, cheese and sour cream.)
Melt butter in a large saucepan over low heat; add flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2T green onions, 3-4 pieces of crumbled bacon and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. *Add extra milk if necessary. Serve with onions, bacon and cheese.
Serves 8
*If too thick, you can thin with a bit of water.
4-5 large baking potatoes
2/3C butter or margarine
2/3C flour
6C milk
3/4t Salt
1/2t. pepper
6-8 slices of bacon, cooked, crumbled and divided
4 green onions, chopped & divided-optional
1 1/4C shredded cheddar cheese, divided
1-8oz container sour cream
Bake potatoes in a preheated oven of 475 for an hour. Remove and cool.
Cook your bacon on a cookie sheet in the oven for 20-25 minutes while potatoes are cooling. Don't forget to set your timer :)
Cut cooled potatoes in half, lengthwise; scoop out pulp and set aside skins. (These can be frozen and used later for potato skins, topped with bacon, cheese and sour cream.)
Melt butter in a large saucepan over low heat; add flour, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2T green onions, 3-4 pieces of crumbled bacon and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. *Add extra milk if necessary. Serve with onions, bacon and cheese.
Serves 8
*If too thick, you can thin with a bit of water.
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