Monday, March 11, 2013

Recipe of the Week: Loaded Baked Potato Soup

This is another one of those recipes I found online and tweaked to suit my own needs.  Rich and creamy, this soup is a wonderful winter comfort food.

Loaded Baked Potato Soup
4 cups frozen hashbrowns
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
2 tsp salt
1/2 tsp pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded
1 cup sour cream
 ~ Melt butter in a saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Add hashbrowns.  Cook over medium heat, stirring constantly until mixture is thick and bubbly and hashbrowns are cooked, 5 or 6 minutes.  Add salt, pepper, green onions, bacon, and cheese. Cook until cheese is melted and soup is heated through. Stir in sour cream. Serve.


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