Tuesday, January 5, 2010
Here Comes the Comfort Food -- Baked Potato Soup
It's been bitterly cold here -- just plain gross weather. At the end of an extended winter break where we've eaten too much, drank too much, and helped ourselves to just about everything we've wanted to ingest, I decided we needed one last hurrah before we buckle down to salad and fruit and water.
I'm also starting to think that soup on Sunday is a good idea. So, on a bitterly cold, ugly Sunday before we go back to the grind, what a better thing to prepare but Baked Potato Soup! This recipe is so bad -- it called for a cup of sour cream at the end, but I just couldn't do it. It's got potoatoes, cheese, milk, flour, butter -- BACON... but it was universally accepted by the family, and will be a "make again."
My apologies to those health nuts out there -- but here goes:
Baked Potato Soup
(From Fix It and Forget It Cookbook)
4 large baked potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
¾ tsp. salt
½ tsp. pepper
4 green onions
12 slices bacon, fried and crumbled
2 c. shredded sharp cheddar cheese
Melt the butter in a large stock pot. Add the flour and stir, heat for a minute or two. Slowly add the milk and stir constantly until soup thickens. Add salt, pepper, potatoes, onions and bacon. Stir and heat through. Right before serving, slowly add the cheese.