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.

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

Melt butter in saucepan over medium heat. 

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

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.

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

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

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

Enjoy!

Leftover Roast Beef Sandwiches

We had leftover roast from our Sunday dinner.  I saved it in about 2 cups of the juice from the roast.  I decided to make hot Roast Beef sandwiches.  They turned out delicious.  My best yet so I thought I would write down the recipe for next time.

2 tablespoons butter

1/2 cup diced onion

1/2 bell pepper diced

1 cup sliced mushrooms

2 cups roast juice

Leftover Roast Beef (about 1 – 1  1/2 lbs), sliced and chunked

salt and pepper to taste

french sandwich rolls

butter

sliced white cheddar cheese

In a large skillet, melt 2 tablespoons of butter over medium high heat.  Add bell peppers, onions, and mushrooms to skillet and cook until tender.  About 5 minutes.  Add  juice from roast.  Add roast.  Heat until the meat is hot.  Remove from heat.

Preheat oven to Broil.  Move top rack to the highest position. 

On a baking sheet, lay out the french rolls open face style.  Butter each side.  Place under broiler until butter is melted.  Just a minute or two.

Remove bread from oven.  Scoop a generous portion of the beef mixture onto buttered bread.  Top with a slice of cheese.  Put in oven until cheese is melted and edges are brown.   Just a few minutes.  Don’t walk away, it can burn quickly.

Serve open face sandwiches while hot.  Enjoy.