Let me just toot my own horn here. This is some damn good soup (adapted from AllRecipes.com)
You’ll need 4 or 5 of these – baked potatoes. You can use leftover or you can bake some up for the occasion.
You will also need
1 stick butter
1/3 cup + 1 tbsp flour (approximately)
7 cups fat free milk
1/2 cup chopped scallions
1/2 lb bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste
Cook up that bacon til it’s nice and crispy. Mmmm. Bacon. Set it aside on some paper towels to soak up the grease when done.
Chop up your potatoes. I peeled the skin off with my fingers, but I like the rustic look of having some skins (and plus, the skin is the best part), so I wasn’t too exact with this part.
In the meantime, melt the butter in your soup pot.
Add in the flour to make a nice roux.
And then add in your milk, stirring constantly to get everything combined and smooth. Continue heating and stirring until broth thickens.
Add in the potatoes, onions, pepper and salt. Bring to a boil and then reduce to a simmer about 10-12 minutes. Stir from time to time to keep from sticking.
Crumble and add in your bacon. Mmmm. Bacon.
Then add in the cheese and sour cream.
Salt and pepper one more time and heat until the cheese is melted.
Thick, hearty and delicious. I can’t wait to get my hands on tomorrow’s leftovers.
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