Neil
Guest
Mar 28, 2009
6:02 PM
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Thanks to all who
a) attended and supported the Soup/Cornbread Supper
b) helped serve
and
c) cooked soup/cornbread/desserts.
Everyone had a great time sampling the many wonderful soups and fellowshipping with one another.
Thanks also to the Youth for their singing and drama skit.
As promised, here is the recipe for the Baked Potato Soup.
Neil’s Baked Potato Soup
(serves 6)
INGREDIENTS
· 12 slices bacon
· 2/3 cup salted butter
· 2/3 cup all-purpose flour
· 7 cups milk (whole milk makes the best soup, but you can use 2% or skim for a healthy soup)
· 4 large baked potatoes, peeled and cubed
· 4 green onions, chopped
· 1 1/4 cups shredded Cheddar cheese
· 1 cup sour cream (substitute lowfat for healthy soup)
· 1 teaspoon salt
· 1 teaspoon ground black pepper
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
The secret is to wisk this soup constantly. If you don’t the flour will settle to the bottom of the pot and scorch. It’s a lot work but it’s well worth it.
Enjoy!
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