After the wonderful, warm weather of the past couple of weeks, I’m not looking forward to the cold temperatures predicted for the weekend. It’s March…not the time for freezing temperatures.
The best way to overcome the disappointment of the reemergence of winter…fix baked potato soup…a favorite meal, but one we only eat when the weather’s cool.
Baked Potato Soup
4 potatoes, baked and cut into bite sized pieces
1/4 cup butter
2/3 cup flour
7 cups milk (whole milk is best)
8 sliced of bacon, fried and drained (reserve half)
12 ounces shredded cheddar cheese (reserve half)
8 ounces sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped (reserve half)
Bake potatoes at 350° for one hour. Cut in bite-sized pieces after cooled.
Fry, drain, and crumble bacon.
In large dutch oven, melt butter and then add flour, stirring until smooth.
Gradually add milk stirring constantly until thick. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat. Simmer 10 minutes. Add remaining ingredients.
Top with remaining bacon, cheese, and onions.
While I know we’ll enjoy every last spoonful of the soup, I hope this is the last time we make it until the fall!