Wednesday, January 8, 2014

Baked Potato Soup- step by step

We're on a soup kick at my house right now.  When it's freezing cold and snowy outside nothing warms you up like a nice hot bowl of soup. 

Baked Potato Soup
Wash and clean 4 large baking potatoes or 8 regular size ones.  Bake the potatoes in a 375 degree oven for 60-75 minutes or until they are tender.  Remove from oven and let them cool completely.  Once cool, peel the potatoes and cut them into cubes.  
Set these aside for later.
 In a large saucepan, melt 2/3 cup butter.
 Stir in 2/3 cup flour, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper.  Allow this to brown for just a minute.
 Then slowly stir in 6 cups of milk.  Bring to a boil.  Let boil for 2 minutes, stirring constantly. 
 Remove from heat then stir in 1 cup (8 oz) of sour cream. 
Now stir in your cubed potatoes.  You can also stir in 1/4 cup thinly sliced green onions.  I serve my onions on the side as a garnish because there are some in my family that don't like them.
Garnish with green onions, shredded cheddar cheese, and crumbled bacon.

4 large baking potatoes (2-3/4 lbs) or 8 regular size
2/3 cup butter
2/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
1 cup (8oz) sour cream
1/4 cup thinly sliced green onions (optional)
10 bacon strips cooked and crumbled (optional)
1 cup shredded cheddar cheese (optional)

Bake potatoes at 350 degrees for 60-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat; whisk in sour cream. Add potatoes and onions (optional). Garnish with bacon and cheese.

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