4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.
1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.
2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.
3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.
4. Stir in sour cream and 1/2 c. onions
5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.
6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.
1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.
2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.
3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.
4. Stir in sour cream and 1/2 c. onions
5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.
6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.
Review: This was some pretty good soup. I only used about 4 cups of milk instead of six because our family likes thicker soup. I also added a bit more salt. I will be making this one again.
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