CHEF JEFF — ONE BYTE AT A TIME: Baked Potato SoupLeftover spuds sometimes can be a problem, but not if you use your imagination.
By: Herald Staff Report,
Leftover spuds sometimes can be a problem, but not if you use your imagination.
Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
1½ quarts (6 cups) milk
2 tablespoons green onion, diced
½ cup grated Cheddar cheese, plus 2 tablespoons for garnish (optional)
1 cup sour cream
4 slices of bacon, cooked and crumbled (for garnish)
Cut potatoes in half lengthwise and scoop out the pulp. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually add milk and cook over medium heat, stirring constantly until smooth and bubbly. Stir in potato pulp, diced green onion and grated Cheddar cheese. Cook on low heat until heated through, and then stir in the sour cream and heat through. Garnish with crumbled bacon and Cheddar cheese.
Yield: Serves 6.
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