Tuesday, October 16, 2012

Baked Potato Soup

One of my favorite things to cook when the weather turns cooler is Baked Potato Soup!  It is perfect for lazy Sunday afternoons.  Although this is not a difficult recipe, it is a little labor intensive ~ but worth the effort.   I made this soup two Sundays ago, and for the first time even my children were talking about how good it is.

Baked Potato Soup
4 large potatoes 
2/3 cup butter or margarine
2/3 cup all purpose flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
4 green onions chopped
12 slices bacon cooked & crumbled
1 & 1/4 cup shredded cheddar cheese or ever how much you want
8 ounces sour cream (may not be necessary)
Yields 10 cups

* First you start with 4 large baking potatoes...
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* In the interest of time, we usually just cook these in the microwave.  Once they are cooled, cut in halves and scoop out pulp.  Discard the skins.

* Melt butter in large soup pot then add the flour.
* Cook this mixture for about 1-2 minutes.
* Gradually add milk & cook until it thickens - stir often (this sometimes takes longer than you might think and it can start to stick if you are not stirring).
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As you can see, Emma was a great helper with the stirring...
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*After you have a nice, thicker milk mixture, add the potato pulp, salt, & pepper!  Here I usually just salt & pepper to taste...I don't take the time to measure this out.
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* Next add about one cup shredded cheddar
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* Add about 2 tsp chopped green onions
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* And add about 1/2 cup of crumbled bacon
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* Cook until the soup is heated through.
* If the soup is thicker than you would like, you can add sour cream or more milk here to thin it out.

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* Serve with green onions, cheese and bacon crumbles on top.

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This recipe is not low in calories, but it is absolutely delicious!

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Tara said...

YUM! What I would do for a bowl of that soup...

elisa said...

This looks so good!!

ji said...

making it for dinner tonight...can't wait! :)

abby's mom said...

SO Labor intensive, but so worth it!!

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