Monday, October 10, 2011

Best Loaded Baked Potato Soup

I first made this potato soup a couple of years ago, from the recipe in the Southern Living Cookbook.  Every time I make this I am handing out the recipe, those southern ladies sure know how to cook!!  I haven't changed it much, but if you are gluten-free be sure to sub the normal flour for gluten free all purpose flour.  I have made a rue out of King Arthur's GF all purpose and Bob's Red Mill GF all purpose, and both have turned out great.  


4 Large baking potatoes, peeled, cubed & boiled
2/3 cup organic butter
2/3 cup organic all-purpose flour
6 cups organic milk
3/4 teaspoon salt (I typically add more to taste at the end)
1/2 teaspoon pepper
1 1/2 cups (6 ounces) organic shredded cheddar cheese, divided
12 slices of organic beef/turkey bacon, cooked, crumbled, divided
4 green onions, green & white parts, chopped, divided
1 (8 ounce) organic carton sour cream

In a large stock pot melt butter over medium heat, add flour and bring to a boil.  Boil for a minute creating a rue.  Gradually add milk, waiting to add each cup  for the mixture to thicken up.  Stir constantly, until thickened and bubbly.  Add the boiled potatoes and mash with a potato masher in the pot.  Next add the salt, pepper, 1 cup cheese, 1/2 cup bacon, 2 Tablespoons green onions and sour cream.  Cook till heated through but not boiling.  Serve immediately.  Top with the remaining cheese, bacon & green onions.  Yum Yum Yum! Enjoy!  (And let me know if you try it!!)

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