Tuesday, February 8, 2011

Baked Potato Soup

While we continue to be "iced in" the house, I was looking for a good hearty recipe for dinner. I really wanted Chicken and Dumplings, but didn't have all of the ingredients. So, I opted to make a baked potato soup. Rather than searching for recipes, I just sort of winged it to see what I came up with.

The recipe I made, was a lot of soup- especially since only my husband and I ate it for the most part. So, I would probably half the recipe next time which would be plenty. Since we had so much leftover, I heated some up for lunch the next day. If you want to eat the leftovers, be aware that you will probably want to heat it on the stove and add some liquid (milk or broth) to thin it out to a good consistency. While it was still good the next day, I wouldn't say it was as good as freshly made- which is another reason I would just make half next time! But all in all, I would say that this was a good soup and came together very quickly. This would be especially good to make if you had some leftover baked potatoes lying around.

I really wanted to make these French Bread Rolls to go with it, but *thought* I was out of bread flour. That will teach me not to look a little better next time as these rolls would have been fabulous with the soup!


4 baking potatoes, baked, peeled and cubed
2/3 cup butter
2/3 cup flour
7 cups milk
4 green onions, chopped
6 strips bacon cooked and crumbled (I used turkey bacon)
1 1/2 cups sharp cheddar cheese, shredded
1 cup sour cream
salt and pepper to taste


Melt the butter in a large pan. Stir in the flour and whisk until smooth.

Slowly add the milk and continue stirring until thickened, about 10 minutes.

Add the cooked potatoes and onions and bring to a boil. Simmer and cook for 10 minutes.

Stir in the cheese, sour cream, bacon and salt and pepper. Continue stirring until the cheese is melted. Garnish with bacon, cheese and sour cream. Serve immediately.

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