Sunday, November 26, 2006

Baked Potato Soup

Baked Potato Soup

(I talked about this recipe here)

2 1/2 pounds baking potatoes
1/3 cup all-purpose flour
6 cups milk
3/4 ounces cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
1/2 cup scallions, chopped

optional toppings:
bacon, cooked and crumbled
shredded cheese
cooked broccoli

Preheat oven to 400.
Pierce potatoes with a fork, and bake at 400 until tender, about 1 hour.
Cool, then peel off skin and discard.
Mash the peeled potatoes.
Place flour in a large pot and gradually add milk, whisking until blended. Cook over medium heat until thick and bubbling (about 8 minutes).
Add potatoes, cheese, salt, and pepper, stirring until cheese melts.
Reduce heat to low and stir in sour cream and scallions. Cook until heated through but not boiling, about 10 minutes.
Sprinkle individual servings with toppings as desired.

makes 8 servings
adapted from: Cooking Light
HUs: 6


Ashley said...

Yum! I love baked potato soup and haven't had it in years!

Amanda said...

This was soooo good at work this week! I think it is going to be part of my Christmas Eve menu!

Elisabeth said...

Amanda, thanks! I forgot to ask you if you ended up making it for Christmas or not. I love the idea of a Soup Night for Christmas Eve.