It is almost getting too hot for soup, but we still made some tonight. This soup is a great way to use leftover baked potatoes (which we had) and it's really quick to put together (as long as you have already baked your potatoes!) It is really thick and creamy and is chock-full of dairy--so not a low-fat soup. But definitely a tasty one--to me it tastes like a side potato soup you might order at a restaurant! P.S. We halved the recipe which was the perfect amount for our little family, but I'm posting the original amounts.
BAKED POTATO SOUP
(from Simple & Delicious magazine March/April 2006)
Ingredients:
4 large baking potatoes (about 2 3/4 lbs.)
2/3 cup butter or margarine
2/3 cup flour
3/4 t. salt
1/4 t. white pepper (I just used black pepper)
6 cups milk
1 cup (8 oz.) sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese
Bake potatoes at 350 degrees for 65-75 min. or until tender; cool completely. (Or better yet--use leftover baked potatoes from another dinner!) Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk (while stirring.) Bring to a boil; cook and stir for 2 min. or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.
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