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March 13, 2005

Here in New England, March came in roaring,
the proverbial Lion of March, and Old Man Winter
still has us firmly in his icy grip.
In fact, we had a 5" snowfall yesterday on top
of what is already frozen to the ground.

I realize many of you are by now enjoying mild
and sunny climes, but for those still shivering
in the cold, here is one last keep-everybody-warm
soup recipe that will really hit the spot as you
listen to the North Wind howl around your house.


Baked Potato Soup

4 1arge baking potatoes, washed  
1 cup butter (2 sticks)
¾ cup flour   
6 cups milk   
¾ tsp. salt   
½ tsp. pepper   
1½ cups (6 oz.) shredded Cheddar cheese, divided   
12 slices bacon, cooked, crumbled and divided   
4 green onions, chopped and divided   
½ cup vegetable or chicken broth   
8 oz. sour cream

Bake potatoes at 400° for 1 hour or until tender 
when pierced. Peel and cut potatoes into smallish cubes.

Melt butter in a large saucepan over low heat; 
add flour, stirring until smooth. Cook 1 minute, 
stirring constantly. Gradually add milk; cook over 
medium heat, stirring constantly, until thickened 
and bubbly. 

Stir in potatoes, salt, pepper, 1 cup cheese, 
½ cup bacon, 2 TBSP. green onion and broth; 
cook until heated, but not boiling. 
Stir in sour cream; cook until heated through. 
Do NOT allow the soup to boil.

Dish into bowls and sprinkle with remaining cheese,
green onions and crumbled bacon.

Serves 8 as an appetizer, 4 as a meal.



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Contents © 1996-2003 The Stray Gourmet

Exploring the Epicurean with The Stray Gourmet
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Original music © 2001 Thomas A. Matyas





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