 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
This is a childhood favorite... there is nothing better on a cold day then a loaded baked potato in a soup! Ingredients:
1 lb bacon (chopped in to small pieces) |
4 potatoes (baked skinned and cubed) |
6 cups milk |
1 1/2 cups cheddar cheese |
1 medium onion |
1 jalapeno pepper (seeded and de-veined optional) |
3/4 cup butter |
3/4 cup flour |
4 green onions (chopped) |
sour cream (for topping) |
Directions:
1. In a stock pot cook bacon pieces until crispy.
2. Remove bacon and drain some of the grease.
3. Sweat onion with jalapeño until translucent in the bacon grease.
4. Add butter and flour and create rue.
5. As rue is thickened and flour is cooked add in milk.
6. Stir until the rue has dissolved in the milk.
7. Add in cubed potatoes and cheese.
8. Stir gently until cheese is melted being careful not to break up the potatoes.
9. Serve topped with a dollop of sour cream , previously cooked bacon bits, and chopped green onions.
|
|