Baked Potato Soup
2/3 Cup Butter
2/3 Cup Flour
7 Cups Milk
4 Large Potatoes, baked, cooled, peeled, and cubed, about 4 Cups
1 Cup Shredded Cheddar Cheese
1 Cup Sour Cream
3/4 teaspoon Salt
1/2 teaspoon Pepper
For Topping: Shredded Cheddar, Crisp Diced Bacon, Green Onions
In a large pan, melt Butter. Stir in Flour. Heat and stir until smooth. Gradually add Milk, stirring constantly, until thickened. Add Potatoes. Bring just to a boil, stirring constantly; reduce heat to simmer and simmer for 10 minutes. Stir in remaining ingredients, stir until Cheese is melted. Serve immediately, topping each bowl as desired. Yields 8-10 servings, about 2-1/2 quarts.
"For I am not ashamed of the gospel of Christ;
for it is the power of God
unto salvation to everyone that believeth;
to the Jew first , and also to the Greek.
For in it is the righteousness of God revealed
from faith to faith;
as it is written,
The just shall live by faith."
--Romans 1:16 & 17
This recipe calls for cooled baked potatoes.
Now, if you're like me, you won't just have baked potatoes in the fridge just waiting on this recipe. Around here, if there WERE potatoes in the fridge, the 10-year-olds would have eaten them for their after school snack AND I wouldn't have known that I would be needing them for this soup, because I wouldn't have started planning supper until I started thinking about it at 5 o'clock, wanting to serve it at 6.
How's that for a run-on sentence?
Anyway, back to my point.
I micro-bake my potatoes, but dice them while they are hot. I don't peel the potatoes, but do try to remove as much of the peel as possible. And it still turns out just fine and is ready in 1 hour.
This recipe is slightly adapted from Bountiful Blessings, page 48.
And these are the lovely flowers my eldest son picked for me!