Thursday, September 22, 2011
Scrub potatoes and pierce with a fork. Cook for about an hour on 400 degrees.
While the potatoes are baking, cut your bacon into small chunks. Place in your skillet and cook until crisp and delicious.
Like this. If you like bacon like I do, hide it until ready to serve.
Shred 1 1/2 cups sharp cheese.
When your potatoes are baked, let them cool and peel.
Cut into cubes...
mash the potatoes so they look a little like this.
Now start your roux. Slowly add milk to flour and stir until thick and bubbly.
Add potatoes, cheese, sour cream, onions and
half of your crispy bacon. Heat on low until thoroughly heated.
Just what the doctor ordered. I'b sure I'll be feelig better sood.
Loaded Baked Potato Soup
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
1 lb bacon slices, cooked and crumbled, divided
Preheat oven to 400 degrees. Pierce potatoes with a fork: bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream, half of the bacon and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (DO NOT boil); ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with cheese, onions, bacon and dollop of sour cream. So good your kids will be begging for more.comfort food dinner potatoes soup 0 Comments