Norah's Menus and Recipes: Baked Potato Soup

About my cooking

This is a place for me to track recipes we try. Sometimes we like the recipe, sometimes we do not, and sometimes only one or two members of our family like the recipe. I try to cook from scratch and we try to avoid processed foods. As such some of the recipes I post can sometimes be a little time consuming. I also try to buy and cook with locally grown organic products. I am willing to pay a little more to achieve this goal. If I can't find local organic I buy locally produced foods and then organic foods from elsewhere. I'm a big supporter of the "eat local" idea. I do belong to 2 different CSA's here in Utah, I buy from Crossroads Urban Center's food co-op, and I am a frequent shopper at local farmer's markets.

Wednesday, March 11, 2009

Baked Potato Soup

I've had this recipe for close to 6 years. I have no idea where I found the recipe so I can't give it the credit it deserves. However this is my favorite potato soup recipe. Every once in awhile I try another recipe but it never tastes as good as this one. All the flavors blend together just right and it's so easy to make. Whenever I make baked potatoes I usually end up baking a few more just so I can make this soup.

5 large potatoes, baked
10 slices bacon, cooked and crumbled
3 green onions, chopped
1 1/2 cups cheddar cheese, shredded
8 oz. sour cream
2/3 cup flour
2/3 cup butter
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1. After potatoes have cooled, scoop out pulp into a bowl and mash.

2. Melt butter in large pot. Add flour. Stir until smooth. Gradually add milk over medium heat, stirring constantly until thick and bubbly. Do not let milk burn on the bottom of pot!

3. Stir potatoes into cream sauce.

4. Add salt, pepper, bacon, 2 TB. green onions, and cheddar cheese. Cook until heated through, but do NOT boil.

5. Stir in sour cream, but do NOT let boil.*Serve with extra cheese, bacon, and green onions for toppings.