Saturday, Feb. 21, 2009 Greg and I went on a "Snowshoe Picnic" and this soup is what we packed to eat. It was so much fun! With all of the crazy things that are going on in the world today, it was a healing balm to our souls to sit on a rock with our faces turned to the sun and just listen to natures peace!
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all purpose flour
6 to 7 cups milk
1/2 tsp. salt
1/2 tsp. pepper (or less)
1 1/2 cup (6 oz) shredded cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
1 (8oz.) carton sour cream
Wash potatoes; prick several times with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out and reserve pulp. Discard shells. (Unless you're me and then you salt and butter the shells and eat them. Yum!)
Melt butter in Dutch oven over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoons green onions; cook until heated (do not boil). *Stir in sour cream; cool just until heated (Do not boil) Serve with remaining cheese, bacon, and green onions. Yield: 21/2 quarts.
* I do not add the sour cream. I like the soup just as well without it and I save a few calories. You can put the sour cream in a dish and let each guest add it if they choose to.
Contributors: Greg and Debbie
No comments:
Post a Comment