I took the dog out last night and it was cold. Like
close-your-eyes-and-you-can-smell-snow kind of cold. Well, almost smell it. The
sky was a cover of grey clouds…clouds that you could almost call snow clouds.
This chilliness made me very glad that I made such a hearty soup for dinner. J And the hubby loved it and asked me to write
down the recipe in our notebook so we can have it again. He and I both had
second helpings…but I’ll be honest, my girls weren’t too excited about it. They
don’t seem to really go for any kind of soup. Period. But since there weren’t
any leftovers, I’ll mark this as a success. J
With cold days and even colder nights ahead, I want to share
the recipe to warm your souls too.
Baked Potato Soup
Adapted from Better Homes &
Gardens Soups magazine
*This made enough for
my husband and I to have 2 helpings each and my girls both had a small bowl. So
if you are feeding a family with bigger kids or just with bigger appetites, you
may want to double the recipe.*
2 lrg russet potatoes3 Tbsp butter
2 green onions, thinly sliced
3 Tbsp all-purpose flour
3 tsp chopped fresh dill
½ tsp salt
¼ tsp ground black pepper
4 c. milk
2 c. shredded cheddar cheese
8 slices turkey bacon, cooked crisp, drained & chopped up* (see fun note at the bootom)
Preheat oven to 425 degrees F. Scrub potatoes and pat dry.
Prick potatoes several times with a fork. Bake for 60 minutes, until tender.
Pull out of the oven and let them cool.
Once they have cooled down enough to
handle, cut the potatoes in half lengthwise and gently scoop out the pulp into
a bowl. Be sure to break up any large pieces. Discard the potato skins.
In a large saucepan heat the butter over medium heat until
it has melted. Add 3 tablespoons of the green onions. Cook and stir until it is
tender, about 2 to 3 minutes.
Whisk in the flour, dill, salt and pepper. Gradually whisk
in the milk. Cook, stirring frequently, for 12 to 15 minutes until it has
thickened and is bubbly.
Add the potato pulp, 1 ½ cups of the cheese (we used a
combination of sharp cheddar and Gouda) and half of the chopped up bacon. Stir
until the cheese is melted.
Ladle the soup into bowls.
Top each with some of the
remaining cheese, bacon and green onions.
Or, what we did is you can ladle the soup into the bowls and
then have a bunch of toppings on the table for everyone to pick and choose what
they want. In the center of the table we had fat free sour cream, shredded
cheddar & Gouda, sliced green onions, chopped up bacon and slices of
toasted up Italian bread that I broke into pieces (in essence making them large
croutons).
Whichever way you go, you can’t go wrong. J The soup is delicious
and it’s hearty and a meal unto itself. It’s going to be perfect for these cold
winter days ahead!
*Here's a fun little note: If you are like me, then you hate
cooking bacon because of the grease splatters. But I can't be without bacon. J
Place a cooling rack on top of a shallow baking pan (make
sure it has a rim). Lay out the bacon on the rack and pop in a 425 degree F
oven until it’s as crispy as you like it. Voila! No splatter, no burns, just
crispy yummy bacon. J
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