I thought it was a great time to share this yummy recipe, as nothing sounds better than a hot bowl of soup on a cold, wintery evening!
Baked Potato Soup (from The Ultimate Southern Living Cookbook)
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
3/4 tsp salt
1/2 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese, divided
12 slices bacon, cooked, crumbled and divided
4 green onions, chopped & divided
1 (8oz) carton sour cream
Wash potatoes; prick several times with a fork. Bake at 400 degrees for a hour, or until done; cool.
Cut potatoes in half lengthwise; scoop out pulp and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup of cheese, 1/2 cup of bacon and 2 T green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon and green onions. Yield: 10 cups.
(Per 1 cup srvg: 407 cals, 31.6 gm fat, 88 mg cholesterol, 629 mg sodium)
