Thursday, October 27, 2011

Baked Potato Soup

Baked Potato Soup

4 Potatoes (about 2 1/2 pounds)
2/3 C Flour
6 C 2% Milk
1 C (4 ounces) Shredded Cheddar Cheese
1 tsp Salt
1/2 tsp Pepper
1 C Sour Cream
3/4 C chopped Green Onions, divided
6 Bacon Slices, cooked and crumbled

Bake Potatoes (Preheat oven to 400°. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.) Cool. Peel potatoes; coarsely mash. Discard skins.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Big Pot of YUMMY!
(I ran out of shredded cheese so I used Velveeta,
took a little longer to melt but tastes ok to me)

YUM!  This isn't the completely finished version...I'm gonna add the sour cream tomorrow, though I did add some to my bowl.  Not bad...I think it needs more seasoning (garlic, more salt, something)!

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