My dear son, Nathan, always requests this soup when he comes home. It is simple, delicious and filling. (Note that I make no claims about the calorie count.) Serve with crackers or garlic bread and a salad.
Nathan's Favorite Potato Soup
4 large baking potatoes
2/3 cup butter or margarine (or bacon drippings)
2/3 cup flour
6 cups milk
¾ teaspoon salt
1 teaspoon pepper
4 green onions, chopped and divided (or 1 T onion powder)
12 slices bacon, cooked and crumbled
1 ¼ cup shredded cheddar cheese
8 oz. sour cream, yogurt, or ranch dip
Wash, dry and prick potatoes with a fork.
Bake in 400 degree oven for 1 hour, or until done.
Let cool, Cut in 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, and a tsp. of green onion (or onion powder),
half the bacon and one cup of cheese.
(At this point you can transfer it to the Crock-pot. Cook on low 2-3 hours.)
Cook until thoroughly heated. Stir in sour cream.
Add extra milk if necessary for desired consistency. If too thin, you can
thicken it with instant potato flakes.
Serve topped with remaining cheese, bacon, and green onion.
*A 6 quart slow cooker will hold 1 ½ batches of this soup.*
**You can bake, mash, and freeze the potatoes ahead of time.**