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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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In a restaurant situation, we always have baked potatoes left over. I created this soup to use up some of those potatoes. My students love it. Ingredients:
3 tblsp. butter or olive oil |
1/2 white or yellow onion, diced |
2 tblsp. flour |
3 c. whole milk |
4 baked potatoes, quartered and cut up into bite size pieces |
salt and pepper |
granulated garlic |
1 c. sour cream |
1 c. grated cheddar cheese |
1/2 c. green onion tops |
6 strips cooked bacon, crumbled |
Directions:
1. Heat butter or oil in sauce pan and add diced onion. Saute until clear. Don't let the onions brown.
2. Stir in flour to make a roux. Cook for a couple of min. but don't brown the roux.
3. Add milk and slowly and bring to a boil to thicken slightly
4. Add potatoes and check for seasoning. Add salt and pepper but remember, the cheese is salty.
5. Add sour cream and blend well
6. Add cheese and onion tops
7. Reduce heat and serve when the cheese has melted
8. Sprinkle with bacon bits to serve
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