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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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A hearty soup that everyone will enjoy, especially on those cold and snowy winter nights! Ingredients:
4 large baking potatoes |
2/3 cup butter |
2/3 cup flour |
1 1/2 quarts milk |
4 green onions, diced |
1 cup sour cream |
6 -8 slices crisp-cooked bacon, crumbled (to equal 1 cup) |
5 ounces grated sharp cheddar cheese |
salt and pepper |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
seasoned croutons |
Directions:
1. Heat oven to 350 degrees and bake the potatoes until tender.
2. Cut potatoes in half and scoop out the meat, set aside.
3. Cut up 2 potato peels into small pieces and discard the rest.
4. Melt butter in a medium saucepan.
5. Slowly blend in flour with a wire whisk, until thoroughly blended.
6. Gradually add milk to the butter/flour mixture, whisking constantly.
7. Whisk in salt, pepper, onion and garlic powder.
8. Simmer on low, stirring constantly until liquid bubbles.
9. When the milk mixture is very hot, whisk in potato.
10. Add the potato peels and some of the onion.
11. Reserve the rest of the onion to top off the soup when serving.
12. Whisk well, add sour cream and bacon.
13. Cook on low about 10 minutes.
14. Add 3/4 of the cheese, a little at a time until it is melted inches.
15. Serve with seasoned croutons, fresh onion and cheese on top.
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