November 19, 2009

OOOOOOOOhhhhhh.... Uh Oh - Baked Potato Soup

Jennica Weeks got my attention right quick this morning. Guess what is on the agenda for next week?

Baked Potato Soup (yeilds 10 cups)
from the kitchen of Diana Bonilla

4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream

Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. OR peel, cube, and boil potatoes. Let cool. Crush into bite-size pieces. Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.Serve with remaining onion, bacon, and cheese.

Recipe and photo are from I'm Just Saying