Thursday, May 16, 2013

Baked Potato Soup


6-8 red potatoes
2 tsp olive oil
.5c onion
1 1/4c broth
3 tbsp flour
2 c milk (or half-half)
1/4c sour cream
1/2 tsp salt
1/4 tsp black pepper
5 strips bacon
1/2c cheddar cheese
4 green onions


- Pierce potatoes with fork, microwave on high 13 minutes, halve, cool
- Heat oil in saucepan, sautee onions 4 minutes
- Combine flour and 1/2c of the milk, add into pot
- Add the remaining (1 1/2c) milk
- Bring to boil, stir often
- Remove from heat, add in sour cream, salt, pepper
- Cook bacon on paper towel in microwave 4 minutes, crumble
- Remove potato skins, mash potato into soup
- Top with green onions, cheese, bacon

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