CHEF JEFF — ONE BYTE AT A TIME: Baked Potato Soup

Use leftover spuds for this tasty entree.

Baked Potato Soup

5 large potatoes, baked and cooled

4 slices bacon, chopped

1 small onion, diced

1/3 cup all-purpose flour

6 cups low-fat milk

1 cup shredded sharp Cheddar cheese, plus more for optional garnish

8 ounces creme fraiche or sour cream

1 teaspoon freshly ground black pepper

¾ cup chopped green onions, divided

Peel potatoes. Mash coarsely in bowl. In pot, cook bacon and onions over medium heat until onions are translucent. Sprinkle with flour. Stir until mixture bubbles. Reduce heat. Whisk in milk. Return heat to medium; cook, stirring while mixture thickens and comes to slow boil. Add potatoes and cheese. Stir until cheese melts. Reduce heat. Add creme fraiche or sour cream, pepper and half of green onions. Cook over low heat until hot. Do not let boil. Ladle soup into bowls. Garnish with remaining green onions and cheese.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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