Tuesday, October 13, 2009

Baked Potato Soup

Extended Life for: Potatoes and Milk

Potato soup is one of life's great comforts. Discovering the perfect recipe, is one of life's great pursuits. I have enjoyed the potato soup of many friends and a few restaurants. I have produced some of my own delightful pots of potato soup. This one however, is one of my new favorites. Creamy, delicious and worth every minute, this is the soup you want to enjoy during the long yet comforting winter months.


2/3 cup Butter
2/3 cup All-Purpose Flour
7 cups Milk
4-5 Lg. Baking Potatoes baked, cooled, peeled and cubed
1/2 med. Onion, diced
12 stirps of Bacon cooked and crumbled
1 1/4 cup Shredded Cheddar Cheese
1 cup Sour Cream
Salt and Pepper to taste


Melt butter stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese melts. Serve and enjoy immediately!

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