Recipe of the Month
from The American Gourmet Collection Cookbook
'Tis the season to revel in the joys of soups and stews. Curl up in front of the fire with a soothing bowlful of Baked Potato Soup. A creamy and substantial soup, this dish is a meal in itself----
Baked Potato Soup
4 Large Potatoes, Baked
1/2 cup Butter
2/3 cup Flour
Salt & Pepper to taste
6 cups Milk
4 Green Onions, chopped
1 cup Sour Cream
1 16-oz. pkg. Bacon, cooked until crisp and crumbled
5 oz. Cheddar Cheese, Grated
Garnish with Chives, Grated Cheddar, Bacon Bits1. Cut baked potatoes in half, scoop out the meat and set aside. Chop half the potato peels, and discard the remainder.
2. Melt butter in a medium saucepan; slowly blend in flour with a wire whisk, whisking until thoroughly blended.
3. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
4. When milk mixture is thickened and bubbly, whisk in potato. Add green onion and potato peels.
5. Whisking well, add sour cream and crumbled bacon. Heat mixture thoroughly, and remove from heat.
6. Add cheese a little at a time, whisking until all is melted in (return to low heat, if necessary). Garnish with chives, grated cheese, and bacon crumbles. If desired, thin soup with a little extra milk. Serves 8.
The American Gourmet Collection Cookbook by Paul & Kerri Elders is available by mail for just $15, postpaid, or at Barnes and Noble.
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