Here is a facelift of an old post on making baked potato soup. Because it’s that time of the year. The cold time. When a warm bowl of soup is like a warm hug in a bowl. This soup can warm you twice. Once when you bake the potatoes, unless you use the micro. Then again when you eat it. You will need the following, but is open for adaptations.More or less potatoes, a blob of cream cheese, some frozen corn or maybe some cubed up leftover ham.
Oh, and enjoy a ‘cyber Monday’. Do some online shopping. Then dance a little jig when it gets delivered and forget you had to pay for it. It’s like a gift from the FedEx/UPS/USPS guys and gals, which you then wrap and have the joy of giving away again at Christmas. Win-win-win.
- 2-3. large baking potatoes
- 1/3 cup butter
- 1/3 cup flour (to make a roux)
- 4 cups milk,
- salt and pepper to taste
- 3 green onions, sliced thin
- 1/2 cup sour cream
- about 4 slices crisp bacon, crumbled (or 6 or 10)
- 3 oz, cheddar cheese, shredded
Bake the potatoes and remove pulp. Save the skins for baked potato skins later, during a football game or something.
Melt butter in a soup size pot (like I did in my new Rockcrok from The Pampered Chef). Add the flour and stir for a minute or two. You are cooking the flour a bit and it will thicken the soup.
Gradually add the milk, stirring constantly with a wooden spoon as you go, about 5 mins. until it has thickened a bit. It will thicken more when you add the potatoes.
Stir in all your other ingredients. Gently stir together and add milk if it seems to thick. When steamy warm, dish it up! Serve with salad or just a chunk of warm bread. Or just another bowl of soup.