With the Super Bowl coming up, why not have a soup-er bowl of our own with some of our family favorites (and a few new ones, too)?
This week, I’m highlighting a recipe for Baked Potato Soup that my mom found in a local women’s group cookbook, Working for a Cure. This is an easy and yummy new take on potato soup that has a little hint of flavor you just can’t get out of a boiled potato. It’s thick. It’s chunky. It’s everything you want on a cold winter’s day.
Give this one a shot and let me know some of your favorite soup recipes. We’re always looking for something new to try.
Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheese
12 slices bacon, cooked and crumbled
1 8-ounce package sour cream
4 green onions, chopped
Wash potatoes and prick several times with fork. Bake at 400 degrees for 1 hour or until soft. After cooling, cut potatoes in half lengthwise. Scoop out pulp and reserve; discard shells. Melt butter in Dutch oven over low heat. Add flour and stir until smooth. Cook for 1 minute, stirring constantly. Gradually add milk. Cook over medium heat until think and bubbly. Stir constantly or it will stick. Stir in potatoes, salt, pepper, cheese, bacon, and green onions. Cook until heated but do not boil. Stir in sour cream. Can be served with additional cheese, bacon, and green onions on top. If soup is too thick, thin with more milk after all ingredients have been mixed together.