Baked Potato Soup
Serves 3 - slightly adapted from How Sweet
10 - 12 small red skinned potatoes, boiled until tender (not mashed potato tender - baked potato tender) and chopped with skins on
2 tablespoons butter
2 tablespoons flour
1 cup heavy cream
2 cups skim milk
1/2 cup chicken stock, if needed (I did not need this)
1 cup grated cheddar cheese
green onions, chopped
6 slices bacon, baked and crumbled (you can bake on a cooling rack set in a baking pan to keep out of the grease)
1. Heat a large pot on medium heat. Once hot, add butter, melt, then flour, and whisk into a roux. Add heavy cream, and skim milk, continuously stirring until thickened. Stir in cheese, making sure it doesn’t stick to the bottom. Simmer for about 10-15 minutes to let it thicken up. Depending on desired consistency, add chicken stock. Stir in potatoes and heat through to warm, season with salt & pepper. Serve in bowls topped with crumbled bacon and diced green onions. This soup only got better the next day. I would suggest doubling the recipe if you want leftovers or are having people over.
I think my bowl was half eaten when I took this picture...opps!