I know, last week I posted how to make homemade bread and now I’m sharing another recipe. Don’t worry, this is not turning into a cooking blog. But after posting a picture of this dish on Facebook earlier this week, I had a request for the recipe, so here it is.
This soup is definitely a crowd pleaser. It’s warm and hearty, not to mention delicious. Perfect for a cold winter’s day.
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup all purpose flour
- 6 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 generous cup shredded sharp cheddar cheese
- 10 bacon slices, cooked and chopped
- 4 green onions, chopped
- 1 – 8 oz. carton sour cream
When done, set aside and allow to cool.
**Here’s a tip: If you have leftover baked potatoes, this is the perfect way to use them up. Best of all, they’re already baked.
Now on with the show.
Cook butter/flour mixture for one minute, stirring constantly, then gradually add your milk. Cook over medium heat, stirring constantly, until thickened and bubbly, 5-10 minutes.Stir in potato, salt and pepper, cheese, bacon and 2 tablespoons green onions.Cook over medium-low heat until heated through. Stir in sour cream and cook just until heated. Do not boil.Sprinkle servings with additional cheese, bacon and green onions, if desired.Yum! Just look at those chunks of potato.
Pretty easy, huh? Sure, it takes a little time, but the results are worth it. Bake your potatoes ahead of time, though, and you’re half way there. Cook your bacon in advance, and you’re even closer. By the way, I recommend using real, home-cooked bacon for this recipe. Jarred/bagged bacon bits simply aren’t the same.
Winter’s not over yet. But this soup might just make you wish it would stay a little longer.