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Sunday, April 25, 2010

Blue Owl Baked Potato Soup

4 large baking potatoes (I personally recommend Yukon Gold or Red Potatoes)
2/3 cup butter or margarine
2/3 cup flour
6 cups milk (whole or 2% is best)
¾ tsp. salt
½ tsp. pepper
4 green onions, chopped (Keep the white parts and place in water. They will re-grow! Thanks Reverb)
12 slices of bacon, cooked and crumbled (Plus extra’s for topping)
1 ¼ cups (5 oz) shredded cheddar cheese
1 8oz. container sour cream
1 heaping TBS. chicken base

Wash potatoes and prick several times with a fork. Bake in a preheated, 400 degree oven, for 1 hour or until done. Let cool. Cut potatoes into half inch cubes, leaving the skin on if desired.

Melt butter in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add in milk. Cook over medium heat, stirring constantly, until mixture is thick and bubbly.

Add in potato cubes, salt, pepper, green onions, crumbled, bacon, cheddar cheese, and chicken base. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired thickness. Garnish with additional bacon and cheese if desired.

Recipe Yields 10 Cups

This recipe is the BOMB… Yep, I said it… it’s the BOMB! Ignore the calories and make this. It is SOOO good!

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