A couple of posts ago, in Life, Death and Broccoli, I told y’all that my cousin made me some comfort food, Baked Potato Soup, and several of you wanted the recipe. She got the recipe from one of her church friends and shared so here it is, but don’t be mad at me because you all asked for it and it is soooo good that you will soon add it to your table on a regular basis.
Linda Brown’s Baked Potato Soup
4 large baked potatoes (if you prefer red potatoes, just the equivalent size wise)
2/3 C. Butter
2/3 C. Flour
7 C. Milk (we use regular homogenized mil but if you are a skim or 2% or goat milk drinkers you might try it ‘your way’)
1/4 C. Green onions
1 C. Sour cream
12 slices of bacon, crumbled
1 1/2 C. Cheddar cheese
3/4 tsp. salt
1/2 tsp. pepper
Melt butter. Add flour and stir until smooth. Add milk slowly and stir until thickened. Add baked potatoes (diced) and green onions. Simmer 10 minutes. Add the rest of the ingredients and stir until melted. Serve immediately.
I typed this recipe in exactly as it was written. You can, of course, add your own twists like Cuz did with the fresh broccoli from the garden. And I was told to be sure to tell you all that she bakes her potatoes in the microwave in one of those fabric microwave bags. That makes for a lot cooler kitchen in the summer and quicker when you have a time concern. As you can tell from the recipe it’s not exactly diet friendly but every now and then you need to splurge and have some stick to your ribs wonderful soup.
If you are a potato soup fan, a connoisseur of wonderful, rich stick to your ribs soup… you gotta try this.
And let me know what time you’ll be planning dinner. Ummm Good.
