Friday, March 26, 2010

Baked Potato Soup

This is so worth the effort. 

Baked Potato Soup

3 slices bacon

3 medium baked potatoes, peeled and cubed

1/3 cup butter

1/3 cup flour

3 1/2 cups milk

2 green onions, chopped

3/4 cup shredded cheddar cheese

1/2 cup sour cream

Salt and pepper

Brown bacon in skillet, drain on a paper towel, and cool.   Here is a tip, cut your bacon in half to keep it from rolling up.

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Slice and dice the peeled baked potatoes.  I happen to have left over baked potatoes.  If you do not, then bake in the microwave. 

IMG_7429 Melt butter in saucepan over medium heat. 

IMG_7430Whisk in flour until smooth.  Stir often to prevent burning.  Congratulations.  You are making a roux.  IMG_7433

Slowly whisk in the milk.  By the way, I used 1%.  There is no need for a heavy cream or full fat milk in this soup.  The roux will thicken it wonderfully.  Stir constantly until flour mixture is incorporated in the milk.

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Stir in the potatoes and green onions.  If you would like a less chunky soup, then mash the potatoes with a potato masher.

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Bring to a boil stirring often.  Reduce and simmer for about 10 minutes.  In the meantime, grate cheese and crumble the bacon.    IMG_7444

Stir in sour cream, bacon, and cheese.  Add salt and pepper.  Serve once cheese has melted.

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Enjoy!

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