Friday, October 23, 2009

Baked Potato Soup

One thing I'm a sucker for is a nice baked potato with butter, sour cream and snipped chives. Nothing beats it when I'm having a nice rare steak. Russets make the best baking potato because of not only their taste but because of their firmness.

Finding this recipe is perfect for those days when I want the flavour of the potato but not the full-meal feel.


  • 4 Large Russet baking potatoes

  • 2/3 Cup butter or margarine

  • 2/3 Cup flour

  • 6 Cups milk

  • 3/4 Tsp. salt

  • 1/2 Tsp. pepper

  • 4 Green onions (chopped)

  • 12 Slices bacon (fried & crumbled)

  • 1 & 1/4 Cups cheddar cheese (shredded)

  • 1/2 Cup sour cream

Wash potatoes and prick several times with fork. Bake at 400 F. for 1 hour or until done. Let cool.

Cut potatoes in half lengthwise, scoop out pulp and set aside, discarding skins.

Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook for one minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tbsp. of the green onions, 1/2 the bacon, and 1 cup of the cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if too thick.

Serve topped with remaining green onion, bacon, and cheese.


Tomorrow is my Mother-In-Law's birthday and I just want to wish her all the best.

Hope she likes the gift I put together for her.

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