This is probably one of the very last 'cool' days we will have in South Louisiana for a long time (unless April surprises). These last three days have been absolutely BEAUTIFUL...but, warm and rainy are coming for the end of the week.
That being said, I thought I'd make one FINAL pot of soup, and chose Baked Potato Soup from River Road Recipes Warm Welcomes (The Junior League of Baton Rouge). It is just fabulous. I tweaked the recipe just a tad, and will note that below. This is a great soup, easy, and uses REAL potatoes - Yukon gold, of course!
4-6 large potatoes, peeled and cut into quarters (Yukon gold are absolutely the best)
Salt to taste
1/2 cop flour
1/2 cup butter
4 cups chicken stock*
2 cups milk**
Pepper to taste*
1# Cheddar cheese, shredded
1# bacon, crisp cooked and crumbled
1 bunch green onions, finely choppedl
Combine potatoes and salt with enough water to cover in a large saucepan. Bring to a boil over high heat; reduce the heat. Cook until the potatoes are tender; drain. Cut into large chunks.
Combine flour and butter and cook over medium heat for a minute or until thickened and bubbly. Stir in the stock and milk. Cook until thickened, stirring frequently. Season with salt and pepper and stir in the potatoes.
Cook until only a few chunks of potatoes remain (I assisted with my most favorite of all kitchen appliances, my immersion blender). Add cheese, bacon and green onions and mix well. Cook just until the cheese melts. Serve with additional toppings of bacon, cheese, or green onions if desired. DELICIOUS!
*I used more stock; maybe 10 cups. I find this soup to be VERY thick, so thin as you desire. Also, the longer it sits, the thicker it gets. You can always thin!!!
** I used 1 cup milk and 1 cup half and half.
*** Don't be stingy with the pepper! I used McCormick's peppercorn medley grinder.
ENJOY, ENJOY, ENJOY!!!!
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