Sunday, December 6, 2009

Baked Potato Soup

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
2/3 cups flour
6 cups milk
1 cup cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup sour cream
1/2 cup chopped green onions, divided
6 bacon slices, cooked and crumbled (Optional)

1. Preheat oven to 400 degrees
2. Pierce potatoes with a fork, bake at 400 for 1 hour or until tender. Cool. Peel potatoes, coarsely mash. Discard skins.
3. Put flour in a large pot gradually add milk, stirring with a whisk until blended. Cook over medium heat until milk starts to thicken. Add mashed potatoes, 3/4 cup cheese, salt and pepper and stir until cheese melts. Remove from heat.
4. Stir in sour cream and most of the green onions (only save a few for a garnish). Cook over low heat until heated all the way through.
5. Ladle into a bowl and top with cheese, onions and bacon

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