Friday, November 11, 2011

Baked Potato Soup

I made this soup for Michael on our second or third date... Now we are married. Was it the soup? I don't know, but I know it is AWESOME and he loved it;)  I have to make soup for a church activity and I went to look for my recipe and realized I didn't have it posted. So here it is... too bad I can't eat it.  Wish me luck as I make it and resist this deliciousness. (I am going to try to come up with my own Butternut Squash soup to take its place as I don't eat potatoes or too much fat. I will post it if it tastes good).

But who says you can't, trust me, your family will thank you and sing your praises. It is even better when served in a bread bowl.

12 slices bacon
2/3 cup margarine
1 small onion, minced
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and

1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
 4 green onions, chopped

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. Top with green onions.