Geek With Laptop

One of my favorite soups when it’s cold and rainy is baked potato chowder and I just happen to have the recipe handy which will give you 10 servings so you can have left overs for later:

Needed Ingredients:

• 4 large Baking potatoes
• 2/3 cup Butter or margarine
• 2/3 cup Flour
• 6 cups of Milk
• 3/4 teaspoons Salt
• 1/2 teaspoons Black pepper
• 1/2 teaspoons White pepper
• 4 Green onions; chopped and divided
• 12 slices Bacon; cooked and crumbled
• 1 1/4 cups Cheddar cheese; shredded and divided
• 8 oz Sour cream

Preparation:

Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside.

Use skins for something else, such as stuffed potato skins.

Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 Table Spoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated.

Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.

If that seems like too much work, go with my second favorite which is chicken noodle or tomato soup.