With the official kick-off of NFL football this weekend, it's time to get into the fall mode of cooking up a delicious soup recipe on Sunday. I have been looking forward to "soup season" and today have a nice pot of chili cooking away on the stove. My chili is pretty boring. I'm not really into spice, so it's very basic and my husband spices it up on his own with some Tabasco sauce, onions, and peppers. Since it's pretty bland, I won't share that recipe with you (at least not today)! Instead, I'd like to share with a rich and creamy baked potato soup that is sure to fill you up!
Baked Potato Soup
4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 c. milk
3/4 t. salt
1/2 t. pepper
4 green onions
12 slices baken, cooked and crumbled
1 1/2 c. cheddar cheese, shredded
1 8 oz. carton sour cream
Bake potatoes and cube. Melt butter over low heat. Add flour, cook 1 minute. Add 6 cups milk. Cook over medium heat until thick and bubbly. Add potatoes, salt, pepper, green onions, 1/2 c. bacon, and cheese. Heat. Stir in sour cream. Simmer until hot and serve.
This recipe is great served with a side of fresh, warm bread. Enjoy!
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