Thursday, March 17, 2011

Baked Potato Soup

St. Patrick’s Day

4 large baked potatoes
2/3 cup butter
2/3 cup flour
1 1/2 quarts (6 cups) milk
2 tablespoons green onion, diced
1/2 cup grated cheddar cheese, plus 2 tablespoons for garnish
1 cup sour cream
4 slices of bacon, cooked and crumbled (for garnish)

Cut potatoes in half lengthwise and scoop out the pulp. Melt butter in a sauce pan. Whisk in flour and cook for 1 minute. Gradually add milk and cook over medium heat, stirring constantly, until smooth and bubbly. Stir in potato pulp, diced green onion and grated cheddar cheese. Cook on low heat until heated through, Then stir in the sour cream and heat through. Garnish with crumbled bacon and cheddar cheese.

To compliment this soup we bought a Wegmans Corn Beef sandwich on wheat with coleslaw and Russian Dressing.

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