Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.
1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.
2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.
3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.
4. Stir in sour cream and 1/2 c. onions.
5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.
6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.
4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.
1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.
2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.
3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.
4. Stir in sour cream and 1/2 c. onions.
5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.
6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.
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Notes:
1. I used 1% milk, but used fat free sour cream.
2. My family LOVED this soup. Brent was so excited when he realized he could have the leftovers for lunch and he's never excited about leftovers. Tyson had 2 helpings and requested it for Sunday dinner.
2 comments:
This was really tasty! Thanks!
I made this two Sundays ago and really liked it. Matt is not always a soup person but this was perfect. I thought the left overs were really good. I served with frozen peas as an add on.
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