Sunday, September 24, 2006

Baked Potato Soup

This was actually last nights dinner, but I love to make a double batch for leftovers and to freeze! This is also a pretty easy recipe since it doesn't need to simmer for long.
( Janet I found my recipe!)

2/3 cup butter
2/3 cup flour
6 cups milk (you can substitute some of this for chicken broth, as long as the liquid = 6 cups)
1 cup bacon, cooked and crumbled
salt and pepper
4 large baked potatoes
1 cup sour cream
5 oz chedder cheese, grated
4 green onions chopped

Melt butter over medium heat, using a whisk blend in flour till smooth. gradually add milk, whisking continuosly. Add salt and pepper to taste. Simmer over low heat stirring often!
Cut potatoes in half and scoop out meat ( set aside). When milk mixture is very hot whisk in potatoes. Stir in green onions, whisk well, then add sour cream and bacon. Heat thoroughly.
Add cheese, a little at a time until melted.

**This can be done in the crock-pot, the only thing I do different is to put the flour in first and whisk in melted butter. When that is mixed well I then gradually add in the milk while I continue to whisk. Then I just dump the rest and give it a stir before I cover it. It's a little thinner this way but still good.


Mrs. B. Roth said...

one word .... mmmmmm

lenabell said...

oh my gosh this sounds so good!