Friday, September 9, 2011

Since fall is coming and all

We went to dinner at a friends house a couple weeks ago and she made the best soup I've ever had. I'm not much of a soup person but I fell head over heals in love with this one.


Baked Potato Cheese Soup.

  • 12 slices bacon
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 7 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper 
 Directions
  • Melt butter in large pan, whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring constantly.
  • If you'd like to add in all the "baked potato" ingredients then this is where they come in. I made our soup just cheese and potato and kept all of the "sides" on the side and each person adds what toppings they like.
  • Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring constantly until cheese is melted.
What I did:

  • Melt butter in large pan, whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring constantly.
  • Turn on crock pot. All the flour mixture with potatoes, add cheese and cook on low for the day. If you'd like your cheese a but cheesier like me then use Velveeta cheese.
  • To make the soup on the "liter side" then use 1% milk, you can also substitute a low sodium chicken broth for some of the milk.  Be sure to puree the potatoes to make the soup a bit thicker instead of having chunks. 
  • Prepare the toppings and serve! So yummy!

I happened to make this on the hottest day of the year. Bad idea.
Wait for a crisp fall day and enjoy!

1 comment:

Matt and Arrica Hess said...

Looks yummy! Thanks for sharing. My heart belongs in Tennessee as well. I am living in Canada and looking for some soups for this winter.