Madison LOVES soup- specifically baked potato soup. Because every potato soup recipe that I have ever seen makes very large amounts of soup, I have adjusted this one to make a much smaller amount.
2-3 large baking potatoes
1/3 cup butter or margarine
1/3 cup flour
4-6 cups milk
3/4 t salt
1/2 t pepper
4 slices pepper bacon, cooked, crumbled
2 green onions, chopped
1 cup 2% shredded cheddar cheese
1/2 cup sour cream
Bake potatoes in oven or microwave. Cut in half lengthwise and scoop out pulp. Throw away potato skins. Melt butter in large saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly. Stir in potato, salt, pepper, bacon, green onions, and cheese. Cook until thoroughly heated but do not boil. Stir in sour cream and heat. Sprinkle top of soup with remaining bacon, onion, and cheese.
TIP OF THE DAY: To make the soup come together quickly, heat the milk in the microwave before adding it to the butter and flour mixture.
Tomorrow's Daily Special: White Chicken Chili
