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