Baked Potato Soup

from Kim Weber

  • 4 large baking potatoes

  • 1¼ cup shredded Colby jack cheese

  • 4 slices bacon

  • ¼ tsp salt

  • 6 cups milk 

  • ¼ tsp pepper

  • ½ cup flour

  • 8 oz. sour cream

  • 4 green onions, sliced

  • 1½ tsp Beau Monde seasoning

Pierce potatoes with fork; place on paper towel and microwave on HIGH for 15-20 minutes or until tender, turning once halfway through cooking. Cool slightly.

 

Meanwhile, cook bacon in Dutch oven or over medium heat until crisp. Remove from oven; drain on paper towels. Crumble and set aside. In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.

 

Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Add potatoes, bacon, 2 Tbsp green onions, 1 cup of the cheese, Beau Monde seasoning, salt and pepper to the milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated. Sprinkle servings with remaining onions and cheese.

Makes 7 servings.

NOTE FROM KIM:

Cooked potatoes cool faster when cut in half lengthwise. For smooth, creamy soup, add a little hot milk while mashing potatoes. For a get-together, put soup in crock pot and keep on low for up to 2 hours.

RECIPE IMAGES

1/1