Sunday, September 11, 2016

Baked Potato Soup

Baked Potato Soup

 2 large baking potatoes 
 3 tablespoons butter 
 6 tablespoons sliced green onion 
 3 tablespoons all-purpose flour 
 2 teaspoons fresh chives 
 1/4 teaspoon salt 
 1/4 teaspoon ground black pepper
 4 cups milk 
 1 1/4 cups shredded cheddar cheese 
                                6 slices bacon, crisp-cooked, drained, and crumbled                                                            


 1. Preheat oven to 425°F. 

 2. Scrub potatoes and pat dry. Bake for 40 to 60 minutes 
or until tender. Let cool. Cut potatoes in half lengthwise; 
gently scoop out pulp, breaking up any large pieces. 
Discard potato skins. 

 3. In a large saucepan melt butter over medium heat. 
Add half of the green onion; cook and stir until tender. 
Stir in flour, chives, salt, and pepper. Add milk all at 
once; cook and stir for 12 to 16 minutes or until thickened 
and bubbly. Add the potato and 1 cup of the cheese; stir 
until cheese is melted.

 4. Ladle in to a soup bowl and top each with remaining 
cheese, remaining green onion, and bacon.

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