Description:

Rich savory soup which is a great way to use up leftover baked-pototoes

Source:

Alice Larson

Serves/Makes:2 1/2 quarts

Ingredients

• 2/3 cup (150 ml) butter or margarine
• 2/3 cup (150 ml) all-purpose flour
• 7 cups (1650 ml) milk
• 4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
• 4 green onions, sliced
• 12 bacon strips, cooked and crumbled
• 1-1/4 cups (300 ml) shredded cheddar cheese
• 1 cup (225 ml) sour cream
• 1/2 tbsp (7 ml) salt
• 1/2 tbsp (7 ml) pepper

Preparation

• In a large soup kettle or Dutch oven, melt the butter.
• Stir in the flour.
• Heat and stir until smooth.
• Gradually add milk.
• Stir constantly until thickened.
• Add potatoes and onions.
• Bring to a boil, stirring constantly.
• Reduce heat.
• Simmer for 10 minutes.
• Add remaining ingredients.
• Stir until cheese is melted.
• Serve immediately.

Comments

This is a recipe I love to share, because everyone thinks I'm such a good cook when they make it, and it's always a no-fail soup, but can't take the credit on this one, it came from a dear friend, K. Bliz, whom I know is the best cook I've ever met (other than my Mom of course).