Wednesday, September 5, 2007

Baked Potato Soup

A great soup and a good way to use up leftover baked potatoes. It doesn’t have to be red potatoes; good old Idaho potatoes work great.

2/3 cup butter, cubed
2/3 cup all-purpose flour
7 cups milk
4 large red potatoes, baked, cooled, peeled and cubed
4 green onions, sliced
12 bacon strips, cooked and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Add the bacon, cheese, sour cream, salt and pepper; stir until cheese is melted. Yield: 8-10 servings (about 2 quarts)

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