My friend Kelly is holding a little bloggy event revolving around soup. Brilliant? Yes. So here is my contribution to Soupilee 2011. And no, I did not come up with this recipe on my own. My amazingly-talented-in-the-kitchen friend Candice shared it with me, and it is simply scrumptious. So eat up, and enjoy!
Baked Potato Soup Recipe
4 large baking potatoes
2/3 cup butter
2/3 cup all purpose flour
6 cups milk
Salt & Pepper to Taste (takes a lot of salt)
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
2 cups shredded cheddar cheese, divided
1 (8 ounce) carton sour cream
Wash potatoes and prick several times with a fork; bake at 400 degrees for one hour or until done. Let cool. Cut potatoes in half lengthwise, then scoop out pulp.
Melt butter in heavy saucepan over low heat; add all purpose flour, stirring until smooth. Cook 1 minute (or until thick), stirring constantly. Gradually add 6 cups of milk; cook over medium heat, stirring constantly until mixture is thickened.
Add potato pulp, salt, pepper, half of green onions, half of bacon, and 1 cup of cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk if necessary for desired thickness.
Serve with remaining green onions, cheese, and bacon as garnish.
Begin hibernating.
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