BETTER TOGETHER
BETTER TOGETHER
We live and breathe a singular philosophy, that we are better together.
Partnership is at the root of everything we do.
We live and breathe a singular philosophy, that we are better together.
Partnership is at the root of everything we do.
Baked Potato Soup
from Kim Weber
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4 large baking potatoes
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1¼ cup shredded Colby jack cheese
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4 slices bacon
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¼ tsp salt
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6 cups milk
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¼ tsp pepper
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½ cup flour
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8 oz. sour cream
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4 green onions, sliced
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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
