Week Two: Baked Potato Soup

“There are things you do because they feel right & they may make no sense & they may make no money & it may be the real reason we are here: to love each other & to eat each other’s cooking & say it was good.”      ~ Brian Andreas of StoryPeople

(If you don't already know StoryPeople, please check out their website here.)  


This week's soup is a perfect winter soup, although it's not that cold here yet in Arkansas. It's one of my favorites, and is found in Apron Strings, published by the Junior League of Little Rock.  But if you've put losing weight as one of your New Year Resolutions, you probably won't want to make this one!  Loaded with calories, but oh so good!  Serve it with salad like I did, and make yourself feel a little better about it! 


You really should treat yourself to a LeCreuset Dutch Oven to use as the *heavy saucepan* mentioned in the recipe!  The decision to buy one should not be entered into lightly, however, as they are quite pricey.  But after lots of research, I bit the bullet about 3 or 4 years ago and bought the one you see in the photo.  My only regret is that I didn't purchase one sooner.  I cook on an electric stove, and enameled cast iron cookware does wonders to distribute the heat evenly--which can be an impossiblity in other types of cookware.  Sometimes you can score LeCreuset at TJMaxx or Home Goods, so keep a lookout when you're shopping there.

Here's the recipe:
4 large baking potatoes
2/3 cup butter (11 Tablespoons)
2/3 cup flour
6 cups milk
3/4 t. salt (optional)
freshly ground pepper to taste
4 green onions, chopped
12 slices bacon, crisp fried, crumbled
1 1/4 cups shredded Cheddar cheese
1 cup sour cream

• Preheat the oven to 400 degrees
• Wash the potatoes and pierce several times with a fork. Bake for 1 hour or until tender; cool.
• Cut the potatoes in halves and scoop the pulp into a small bowl, discarding the skins.
• Melt the butter in a *heavy saucepan* over low heat. Stir in the flour. Cook for 1 minute, stirring constantly.
• Add the milk gradually, stirring well after each addition.  Cook over medium heat until thickened and bubbly, stirring constantly.  Season with salt and pepper.
• Add the potato pulp, 2 T. of the green onions, 1/2 of the bacon, and 1 cup of cheese.  Cook until heated through.
• Stir in the sour cream.  Add additonal milk if needed for the desired consistency.  
• Sprinkle each serving with the remaining green onions, bacon, and cheese.
• NOTE: Skim milk and low fat sour cream and cheese may be used to reduce fat in this way.  The recipe can be increased and freezes well.

So love each other & eat each other's cooking & say it is good!  Bon appetit!