After enjoying a lot of food for Thanksgiving, I am ready for a big pot of soup, with a simple vinaigrette salad and some bread! This Baked Potato Soup that I made for our college roommate get-together at the store last Friday night is anything but low-cal, and low cholesterol, but it’s the perfect comfort food on a cold, wintry, night! Since the “Summer Salads” were quite a hit with the Pinterest crowd, I will be posting a few of my favorite “Winter Soups” over the next couple of months. At our house, the seasonal recipes change as often as the seasonal decorating!
Baked Potato Soup
2/3 cup margarine/butter
2/3 cup flour
7 cups milk
4 cups red potatoes, poked and baked, cooled, cubed with skins on
4 green onions, chopped
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup sour cream
In stockpot/soup pot, melt butter. Slowly whisk in flour and heat until smooth. Add milk couple cups at a time and stir until thickened (yes, this can take a while). When thickened, add potatoes and onions. Bring to a boil and stir constantly (so it doesn’t stick to the bottom). Reduce heat, simmer 10 minutes. Add remaining ingredients, and stir until melted and blended.
And, yes, we had a fun night with our Bethel College roomies at the store! We got caught up with everyone’s families, enjoyed our soup, salad and bread, and enjoyed the ambiance of the store at night, with all the twinkling Christmas lights and fragrant candles! A great way to begin the Christmas season!
Missed you Meg, and Kris! (I’m behind the camera…oh, bummer 😉
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