Baked Potato Soup

I am going to be tied up for awhile with my new grand baby, so I will give you one more soup for this wonderful fall weather.  Don’t miss my 2 other posts from this weekend. Especially the Salted Caramel Apple Crisp.

 If you live in Texas you know what a relief this cool weather is.  It reminds me of when the girls were growing up.  I loved all the excitement with the start of school. Going to football games overlooking the Rockies.  Sitting in the swing on the porch waiting for them to get home.  Having a pot of soup on the stove.  Those were great years.  I can’t wait to start this new chapter.  Grandbaby will be here soon.  I can’t wait to sit in the swing with him with a pot of soup on the stove.  His cousin will be here in March.  We will have so much fun in the kitchen.

I helped put together a church cookbook  several years ago in Colorado.  We didn’t have enough entries so I added a bunch of my favorites and used alias names so people wouldn’t know that so many of my recipes were in it.  The alias for this one was R. U. Hungry.  I get a lot of ribbing over those names.  Another of my favorites was M. R. Good.  Corny, I know. But a lot of people love that cookbook.

Sorry,  no pictures again.  I am feeling lazy.  Pictures of soup are kind of dull.  I’m sure you can imagine what it looks like.

Baked Potato Soup
4 baking potatoes
12 strips bacon, cut into 1/2 inch pieces
4 green onions
2/3 cup butter
1/4 cup flour
3 cups milk
1 tsp. salt
1/2 tsp. pepper
Shredded cheddar cheese
1/3 cup sour cream

Scrub and bake potatoes for 1 hour at 350 degrees. (or until they are tender when you poke with a fork.) Cool and cube leaving skins on . In a dutch oven, brown bacon until crisp.  Drain on a paper towel.  Using 1 Tbsp. reserved bacon grease, saute green onions, just for a minute.  Add margarine and stir in flour.  Cook until all butter is absorbed, gradually whisk in milk, salt and pepper.  Cool over low heat until thickened.  Add more milk to desired consistency.  Add potatoes and bacon.  Garnish with cheddar cheese and sour cream.

If you use 1% or skim milk, you need to be sure to heat over very low heat after the milk has been added so as not to curdle the milk. If you make the soup early, turn it off.  Then warm up just a couple of minutes before serving.