September 30, 2009

Baked Potato Soup

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

you can use the REAL bacon pieces that are in little bags from the store. if not then cooking your own is great too! LOVE THIS!!

WARNING! temper your sour cream before you add it. meaning put some of the hot soup 1/2-1cup into your sour cream. mix well then add it back into your soup. if you don't temper the sour cream it will curdle.. trust me, i've made this mistake about 3 times!!! i wouldnt suggest adding the sour creaming will its doing a rolling boil either.

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