This week's recipe comes from The Pioneer Woman's site Tasty Kitchen. This is an amazing site! Browse through if you haven't lately; I'm sure you'll find plenty of tasty recipes!
And yes, I know that this is just a soup version of this post. I promise that you won't care!
Baked Potato Soup (serves 6)
•4 Large Baking Potatoes
•2/3 Cup (11 Tablespoons) Butter Or Margarine
•2/3 Cup All-purpose Flour
•6 Cups Milk*
•3/4 Teaspoon Salt**
•1/2 Teaspoon Pepper
•4 Green Onions, Chopped And Divided
•12 Slices Bacon, Cooked, Crumbled, And Divided
•1-1/4 Cups (5 Ounces) Shredded Cheddar Cheese, Divided
•1 (8-ounce) Carton Sour Cream
•Chicken Bouillon (optional)
Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp, and set aside. Discard skins.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness. Add little bit of chicken bouillon for extra flavoring. Serve with remaining onion, bacon, and cheese.
*I used skim milk. Not that it makes much difference with all that butter, but.....
**I increased the salt to 1tsp and also added 1tsp garlic powder at the same time...
Adding cold milk to the roux took forever for it to come together. I heated half of the milk and should have heated the rest.... I just eventually cranked the heat and it came together. Just don't turn your back, or it may scorch. Yikes.
It took longer to put together then I would have liked, but the result was definitely worth it. And don't let the serving size fool you; the boys and I all ate one bowl each and there was plenty left over.
Now, I'm on a mission to see what can be done to lighten it up.....