Sunday, January 30, 2011
Monday, January 24, 2011
Wednesday, January 19, 2011
12 slices bacon
2/3 cup butter
1/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
1 1/4 cups shredded cheddar cheese
salt and pepper to taste
Cook Bacon, drain, crumble and set aside.
In dutch oven melt butter and whisk in flour until smooth. Gradually add milk, whisking constantly until thickened. Stir in potatoes and bring to a slight boil, stirring frequently. Reduce heat and add bacon, cheese, salt and pepper. Continue cooking until cheese is melted.
I like to reserve some cheese and bacon to top each bowl of soup. Can also add chopped green onions. If soup seems to thick add more milk.