3 large baking potatoes
Baked Potato Soup
5-6 green onions
3 tablespoon butter
¼ cup flour
1 8 oz. carton heavy (whipping) cream
5 cups milk
¼ teaspoon ground white pepper
½ teaspoon salt
1 cup sour cream
⅓ cup real bacon bits
Bake the potatoes (70 minutes at 350˚). This can be done the day before, and potatoes can be stored in the refrigerator until ready to use. Cut them in half, and scoop out the potatoes from the skins. Chop one of the skins up and set aside.
Thinly slice the green onions, separating the white parts from the green.
Melt butter with white part of green onions over medium heat. Cook, stirring with a wire whisk, about 2 minutes. Sprinkle with flour, and cook, stirring, another few minutes until mixture is pale golden. Add cream, milk, white pepper and salt, and continue to stir while cooking over medium heat. Add potato, chopped potato skin, green onions, sour cream and bacon. Gradually add grated cheese, and stir until all cheese is melted.
I love the idea of the virtual, community cookbook. Thanks so much. The soup looks fabulous. I'll be trying it soon.
That sounds so delicious. I'm going to have to give that a try. And I was just thinking to myself that we have now entered the stew time of year.
Hello. I am sorry to contact you this way but I read and read and read but I can't find your email address anywhere in the blog!
Please accept my entry for Stew or Soup night for this Thursday.
Thank you very much! Glad to be a part of a great blog event!
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