Baked Potato Soup
Ingredients:
-
4 Large Baking Potatoes
-
1 Tbsp Olive Oil
-
½ Medium Onion Diced
-
3-4 Medium Carrots Diced.
-
1/3 Cup Butter (I saved some of my bacon grease
and used it instead of half of the butter.)
-
1/3 Cup Flour
-
3 Cups Milk
-
½ Cup Crumbled Bacon
-
½ Cup Sour Cream
-
Salt and pepper
-
Cheddar cheese and chopped green onion for
garnish.
1.
Wash potatoes and pierce skin with a fork. Bake
in 350 degree oven for 45-60 minutes.
2.
Once the potatoes are cool enough to handle,
scoop out the middle and dice into bite size pieces.
3.
Place olive oil in small sauce pan over medium-low
heat. Add the onion and carrots to the pan and allow to cook until tender.
4.
Meanwhile, melt the butter (and/or bacon grease)
over medium heat in a soup pot. Stir in the flour and cook for about two minutes.
Whisk in the milk SLOWLY. (Start with one tablespoon and stir until it’s
completely incorporated. Then, add two tablespoons and stir, then four
tablespoons...etc.) Once all the milk is incorporated bring to a low boil,
stirring frequently. This may take a few minutes. Be patient. Whisk until
smooth and thickened.
5.
Add the prepared potatoes, the softened carrots
and onions, and the bacon bits to the milk mixture. Salt and pepper to taste
(about ½ tsp each). Stir in the sour cream and cook until thoroughly heated.
6.
Serve topped with shredded cheddar cheese and
chopped green onion.
