My sister in law and brother just had their first baby (Kylie!) this week. So I decided to make them a few meals to fill up their freezer. This soup was one of them and always reminds me of a restaurant in Texas called Salt Grass. They have an AMAZING baked potato soup there!
Oh and this soup was very hard to photograph so i skipped it. Sorry!
Baked Potato Soup
8-12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk*
4 large baked potatoes, peeled and cubed
4 green onions, chopped (or 1 large regular onion)
1 - 1 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
* If you like your soup creamy use 1 cup of heavy cream for 1 cup of the milk.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes 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.