Friday, May 20, 2011

Baked Potato Soup


I think the rain and snow has finally stopped.  It will take a week before we get dried out here.  I am so glad I did not plant my garden last week!  I made this soup two nights ago when it was cold and dark out.  It was Perfect!

Ingredients

  • 10 slices bacon
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 clove of garlic, minced
  • 5 cups milk
  • 4 large baked potatoes, peeled and cubed
  • 4 green onions, chopped
  • 1/2 cup celery, finely chopped
  • 1 1/4 cups shredded Cheddar cheese
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.



Clean your potatoes with a vegetable brush.  Lightly coat them with olive oil, prick with a fork a few times and bake on 400 degrees for about 1 hour or until a fork can be inserted into the potato easily.  Cool slightly and then remove peal and cube.


In a stock pot or Dutch oven, melt the butter over medium heat.  Then add the garlic and saute for about 2 minutes.  Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes, celery and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.



Serve with garlic bread.

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