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BAKED POTATO SOUP
4 BROWN BAKING POTATOES, BAKED (COOL THE POTATOES, THEN PEEL AND CUT INTO TINY CUBES)
2/3 CUP BUTTER
2/3 CUP FLOUR
7 CUPS WHOLE MILK
4 GREEN ONIONS, SLICED
1 PACKAGE OSCAR MAYER REAL BACON PIECES (NOT IMITATION BACON BITS!)
1¼ CUPS SHARP CHEDDAR CHEESE, GRATED
1 CUP LOW-FAT SOUR CREAM (DO YOU SEE HOW I WAS NICE HERE AND CUT DOWN THE FAT FOR YOU? LOL)
¾ TEASPOON SALT
½ TEASPOON PEPPER
In a large Dutch Oven, make a roux with the butter and flour. This is done by melting the butter and slowly stirring in the flour. Stir them together until well blended and lightly browned. Very, very slowly, whisk in the milk. There is a trick to doing this part. If you pour the milk in too quickly, you will end up with lumps…EVERYWHERE. Pour slowly and whisk quickly to avoid the lumps. Add the green onion, bacon bits, cheese, sour cream, salt and pepper. Stir over medium heat until everything is well blended. Add the cooled and cubed baked potato pieces, being careful not to break them up too much. Stir over medium heat until piping hot. Make sure that you stir this soup often. It sticks EASILY to the bottom of your pan if you let it sit for any length of time without tending to it!!! Trust me. This soup is so delicious that you will want to fix it year-round, not just in the winter months.
You can use the left over potato skins and have a late night snack too…just spread with a little butter, sprinkle with cheese and bacon bits…pop in the oven and VOILA! Top with a dollup of sour cream and you have loaded baked potato skins! yummy yummy….leave off the green onions and give the doggies a little sample too!