Wednesday, June 20, 2007

Baked Potato Soup

4 large potatoes, baked
1/2 cup butter
2/3 cup flour
6 cups milk
salt and pepper to taste
chives, chopped
1 cup sour cream
1 16 oz. package bacon, cooked crispy and crumbly
5 oz. grated cheddar cheese

Cut potatoes in half; scoop out and set aside. Chop half of skins and either discard the rest of them or save for another meal. Melt butter in saucepan; slowly blend in flour with wire whisk until thoroughly blended. Gradually add milk to butter/flour mixture, whisking constantly. When milk mixture is thickened and bubbly, add potato, chives, and skins. While whisking, add sour cream and bacon. Heat mixture thoroughly and remove from heat. Add cheese a little at a time, whisking until melted. If necessary, thin soup with a little milk.
Yield: 4 servings
Kansas City, MO

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