Friday, February 18, 2011

Baked Potato Soup

Baked Potato Soup
variation of:

* 3 lbs potatoes
* one white onion chopped
* 3 cloves garlic
* 3 tablespoons butter
* 3 tablespoons all-purpose flour
* 1 bay leaf
* ½ cup chopped parsley
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 4 cups milk
* 1-1/4 cups shredded American cheese (5 ounces)
* 4 slices bacon, crisp-cooked, drained, and crumbled

1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2. In a large saucepan cook bacon. Put bacon on paper towels to drain. Cook onion and garlic in bacon grease over medium heat until tender. Stir in flour, parsley, salt, and pepper. Add milk and bay leaf. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4. Makes 5 to 6 servings (5 1/2 cups)

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