Baked Potato Soup

BAKED POTATO SOUP

INGREDIENTS:

4 Large baking potatoes              1/2 teaspoon freshly ground black pepper corns (Tellicherry) to taste
2/3 cup butter                           1 1/2 cups shredded sharp cheddar cheese
2/3 cup plain four                           12 slices bacon (cooked) very crisp
6 cups whole milk                            8 oz. sour cream
1 teaspoon Morton table salt (to taste)

Wash and bake potatoes until done. Let cool then scoop out pulp. Melt butter over low heat, add flour, stir until smooth. Add milk and cook over medium heat until thickened; add salt, pepper, crumbled bacon and cheese. Add potatoes and cook in crock pot on medium heat until thoroughly heated and stir in sour cream. Garnish with shredded cheese, crumbled bacon and green onions if desired. To make this soup more like a thick chowder, substitute 4 cups of Half and Half for the whole milk plus 2 1/2 cups of regular whole milk instead of the 6 cups of whole milk. Thin as needed with whole milk and adjust salt and pepper to taste.

YIELD: 6 or more large servings.

Recipe from Hopewell Methodist Church Cookbook celebrating 200 years: Gaylia Martin and Michelle Sikes.

NOTES: My bride aka "Tweet" and myself did not use a crock pot but did it all in a medium sized Towne Craft stock pot and it worked out fine. Add extra milk as needed to thin down the soup. We left it very thick for a more chowder like consistency instead of a soup. My bride has been talking about this soup recipe when she first saw it in the above cookbook and we had to give it a try. We rate this recipe at least 5 stars for sure. We used only three of the four baked potatoes since they were extra large and didn't feel we needed that much potatoes in the soup, otherwise we would have had to thin the soup down a lot using milk. This soup is easy to fix but does take a little preparation time on the baked potatoes but it is well worth the effort put forth.

Baked Potato Soup aka baked potato chowder above cooked on 04-29-13 and was off the chain as usual using the Half and Half; garnished with green onions including the tops, shredded Extra Sharp Cheddar Cheese and crumbled bacon. Served with oyster crackers.

SEQUENCE PIXS TAKEN

I make this baked potato soup when the weather is cool and favor the substitution of Half and Half for the whole milk. It takes at least 2 1/2 cups of whole milk to thin the baked potato soup to the consistency of a chowder.

Web published and updated by Bill aka Mickey Porter on 04-29-13.

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