and, no, i didn't want to rearrange my dinner schedule...tomorrow is supposed to be warm too. so we dealt with it. luckily 4 out of 5 of us like the soup. (the one doesn't like to eat anything, so she just has to deal with it.)
i have no idea where the recipe came from originally, but it is the best potato soup EVER! i've tried many different recipes, but this one is so good. now i'm sharing the deliciousness with you, you lucky thing. one important note, is that it's best served the day of. it doesn't freeze well. but if you really do insist on freezing it, or plan on having leftovers then do NOT add the sour cream in until you eat it. trust me on this one. the sour cream turns into just pure grossness when you reheat the soup.
Baked Potato Soup
makes approx. 10 cups
4 large baking potatoes
2/3 c butter
2/3 c flour
6 c milk
3/4 tsp salt or more to taste
1/2 tsp pepper
1 1/2 c shredded cheddar (or colby jack would be yummy!)
12 slices bacon (yes 12)
4 green onions, chopped (just the green parts)
8 oz sour cream
bake potatoes @400 for 1 hour, or until done. cool, and then scoop out the pulp. mash any large pieces but don't smash like your making mashed potatoes. you want to leave something to sink your teeth into.
melt butter in large pot over low heat. whisk in flour until smooth, gradually add milk and cook over medium heat, stirring constantly until thickened. stir in potatoes, salt, pepper, 1 c cheese, 1/2 c bacon, 2 T green onions. cook, but don't boil! stir in sour cream, but again DON'T boil. use the remaining cheese, bacon, and green onions as garnish.
so stinking good.
the crackers are from whole foods. so much better than the traditional round, buttery crackers you find in most stores. plus, they do not contain any types of partially hydrogenated oils, unlike the other one. check the ingredient list.
and don't you love the soup bowls? they are so pretty. i love the little cracker pocket. they make me happy.
