Baked Potato Soup

No I have not given up on this project. Fooled you though eh?

So this recipe is a great soup that I first did when D's parents visited us back in April. Soup is hard for me because most soups have tomatoes in them, and those that don't taste like water. Thus, the plethora of creamy soups ("Would you say I have a plethora of pinatas?") on the blog. 

Baked Potato Soup

4 large potatoes

1/2 c butter

1/2 c flour

2 c chicken broth

4 c milk

1/2 tsp salt

1/2 tsp pepper

4 green onions, chopped

12 slices bacon, cooked and crumbled

1 1/4 c cheddar cheese, shredded

Bake potatoes in 400˚ oven for 1 hour or until tender. Let cool, cut in half lengthwise and scoop out pulp, set aside. Discard skins. Melt butter in heavy saucepan over low heat. Add flour, stirring til smooth. Cook one minute, stirring constantly. Gradually add broth and milk, cook over medium heat, stirring until mixture is thickened and bubbly. Add potato pulp, salt, pepper, green onions, bacon, and cheese. Cook until heated. 

NOTES:

To cut down time, I often just cube the potatoes and boil them, then lightly mash them (lightly--you don't want mush that you can't even tell is potatoes, not that I know that from experience . . .)