I haven’t posted any new recipes lately.  Been kind of in a recipe rut.  Which is never good!  I’ve been wanting to make Baked Potato Soup for weeks so I finally got off my keister and did it.  It costs about $8.08 and makes about 4 good sized servings. I got this in my crock pot recipe book, but really you just use the crock pot after you are done to keep it warm and let it get all gooey and wonderful.

It’s thick and hearty and seems perfect for all of you living where it’s cold.  I served it with some fresh french bread and butter.  Delish!

Baked Potato Soup

4 large baked potatoes (.75)
2/3 cup butter (.75)
2/3 cup flour (.07)
6 cups milk (whole or 2%) (.75)
3/4 teaspoon salt (.01)
1/2 teaspoon pepper
4 green onions chopped (.25)
12 slices bacon, fried and crumbled. (Here’s my tip: cut the bacon into very small pieces with some kitchen shears before you fry it. Fry it up, then drain it. Put the bacon on two paper towels and the put two more on top to soak up all the extra grease. It should be nice and crispy and already crumbled…. or you can just use bacon bits and skip the whole mess.) (2.50)
2 cups shredded cheddar cheese (2.00)
1 cup sour cream (1.00)

1. Cut baked potato in half and scoop out pulp into a small bowl.

2. Melt butter in large skillet. Add flour. Gradually stir in milk. Continue to to stir until smooth, thickened, and bubbly. (I cooked it on medium for about 20 mins, stirring frequently. It was more than enough, you could probably get away with less time.)

3. Stir in potato pulp, salt, pepper, and three quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream. (I skipped the sour cream.)

4. Transfer to slow cooker set on Low. Top with remaining onions, bacon, and cheese. take to a pot luck or serve on a buffet table straight from the cooker.

pic by: Aperte

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