Tuesday, November 11, 2008

Baked Potato Soup

4 large baking potatoes
2/3 c.butter or margarine
2/3 c. all-purpose flour
7 c. milk
4 green onions,sliced
12-oz.pkg. bacon,cooked and
1 1/4 c. (5oz.) shredded Cheddar
8 -oz.container sour cream
3/4 tsp salt
1/2 tsp pepper
Gaarnish: additional shredded
Cheddar cheese, cooked and
crumbled bacon, sliced green

Bake potatoes at 400 degrees for one hour or until done; cool. Cut potatoes
in half lengthwise; scoop out pulp and reserve. Discard shells. Melt butter
in a Dutch oven over low heat. Whisk in flour until smooth. Cook one minute, stirring constantly. Gradually whisk in milk; cook over medium heat 10 minutes, whisking constantly, until mixture is thickened and bubbly,. Stir in potato pulp and green onions; bring to a boil.Cover,reduce heat and simmer 10 minutes. Add Bacon and next 4 ingredients; stir until cheese melts. garnish, if desired. serve immediately. Makes 14 cups.


Soup pointers:

1. Make your soup ahead.
Many soups take on a richer flavor if made a day ahead... it gives the flaavors time to blend.
2. Remove fat from soups. Use a bulb baster or wrap an ice cube in a damp cheese cloth and skim it over the soup's surface. Or cover and chill over night and lift it off.
3. To prevent mushy vegetables, add quicker cooking vegetables after the meat is tender. Cook until tender.approx. 15 minutes.
4. To Freeze, package soup and stews in pint or quart plastic freezer containers or heavy-duty plastic freezer bags; label,date and freeze up to 3 months.