Zach and I have been seriously craving some comfort food lately, particularly in the soup genre, so when I found this recipe in our former church’s cookbook (one of my favorite places to get new ideas), I knew it would be perfect. So, I quickly told my thighs to look the other way and got to work.
1) I totally did not come up with this recipe. It was contributed by Gwen Brodd. If you see her and would like to give her a hug and thank her for this deliciousness, go for it.
2) You could substitute a lot of these ingredients to come up with a low-fat version. But then again, what fun would that be?
Without further adieu, may I present:
Loaded Baked Potato Soup
4 large baking potatoes
12 slices of bacon, cooked, crumbled, and divided
4 scallions, chopped and divided
2/3 cup all-purpose flour
2/3 cup butter
6 cups milk
1 1/4 cup shredded cheddar cheese, divided
1 (8oz.) carton sour cream
Bake potatoes. Cool. Cut lengthwise in half. Scoop out pulp. (don’t show the picture of the busted potato skins that clearly prove you are not an expert in potato gutting)
In the meantime, when your husband asks how he can help, tell him he can cook the bacon. It’s the manly thing to do.
When he’s done, tell him he did a great job, then steal a couple pieces of bacon, because bacon is irresistible.
Melt butter over low heat. Add flour, stirring until smooth. Cook one minute, stirring. Gradually add milk. Cook over medium heat, stirring until mixture is thickened and bubbly. (Do not burn.) Add potato pulp, salt, pepper, 2T. scallions, 1/2 c. bacon, and 1 c. cheese. Cook until heated. Stir in sour cream. Add extra milk if needed. Serve. Top with remaining onion, bacon, and cheese. Watch the Amazing Race. Pull for the father and son. Save the leftovers for work. Because it is now a proven fact that potatoes and bacon make Mondays a little less Mondayish.
Makes 10 cups.