By: Marie Nightingale, Saltscapes
(POSTED: May 16, 2011)

Baked Potato Soup


12 slices bacon
4 large potatoes, unpeeled, scrubbed
2/3 cup (150 mL) butter
2/3 cup (150 mL) all-purpose flour
6 cups (1.5 L) milk
Salt and pepper to taste
4 green onions, chopped
1 1/4 cups (300 mL) shredded cheddar cheese
8 ounces (250 g) sour cream


Cook bacon until crisp; crumble and set aside.

Scrub potatoes and prick several times with a fork. Place on a baking sheet and bake, in a preheated 400°F (200°C) oven, for 1 hour or until tender. When cool enough to handle, cut potatoes into 3/4 inch (2 cm) cubes.

Meanwhile, melt butter in a large, heavy-bottomed saucepan over low heat. Add flour and cook, stirring, for a minute or two. Gradually add milk, stirring constantly until mixture is smooth and thickened. Add potato cubes and season to taste with salt and pepper. Stir in 2 tablespoons (30 mL) of chopped green onions, 1/2 cup (125 mL) of bacon, and 1 cup (250 mL) cheese. Heat thoroughly. Stir in sour cream.

Serve garnished with remaining green onions, bacon and cheese. Makes 8 servings.

  Barley-Mushroom Casserole for 50 Cooking For The Crew
  Pomodoro Sauce with Chicken and Linguine Pastas
  Cedar Planked Salmon B.B.Q.
  Salmon with Beurre Rouge and Smoked Salmon Stuffed Baked Potato Seafood
  Pastitsio from Greece Pastas
  Mardi-Gras King Cake Cajun Cooking
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 Website design by Cossette East