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!


  • 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.

No comments:

Post a Comment