Sunday, October 11, 2009

Baked Potato Soup

(Pic before the final stir!)

1/3 c margarine or butter
1/3 c flour
3 1/2 c milk
2 potatoes (peeled, cubed, boiled to done-ness, and rinsed with cool water)
2 green onions, chopped
6 slices bacon, cooked and crumbled
5/8 c shredded cheese
1/2 c sour cream
salt and pepper to taste

Melt butter over medium (to medium high) heat and whisk in flour. Gradually add milk, stirring constantly until thick. (Take care to not allow milk to burn in bottom of pan).

Stir in potatoes and green onions. Bring to a boil.

Reduce heat and simmer for 10 minutes.

Stir in all other ingredients.

Serves 4+.

Comments from the cook: Emily's original recipe is twice this size, so double it if you'd like!

When I made this soup recently, I tripled the potatoes (6 instead of 2) in order to make it go a little further. When reheating, add milk to thin it down. (It will be extremely thick after refrigeration, as you would assume).

Though difficult to photograph (!), this is an excellent recipe that we LOVE. Thanks for sharing, Emily! :)

Originally shared by Emily, my cousin's wife (cousin-in-law?!)

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