I mentioned I cooked dinner for the Chief when he was sick recently. It was baked potato soup, and it was delicous... or at least I thought so! He actually said it was the best potato soup (even better than Boston Market) he's ever had... which is what I thought. I just thought I was on such a cooking high that I was delusional, but whatever.
Lori asked for the recipe, so here it is. It is really quick and easy, so try it sometime, and let me know what you think.
4 large potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (I used half cream, half milk)
¾ tsp salt
½ tsp pepper
4 green onions, chopped
12 slices bacon, fried & crumbled
2 cups shredded cheddar & monterrey jack cheese blend
1 cup sour cream
Bake the potatoes. Using a clean kitchen towel, rub the skins off. Put in a bowl and coarsely mash with a fork. Melt butter in a large pot; add flour. Gradually stir in milk (and cream if you want it to be really creamy and delicious!); continue to stir until smooth, thick and bubbly. Stir in the potato chunks, and remaining ingredients. Cook until hot. If the soup is too thick, add a little more milk. I like a really thick soup, so I reduced my milk by a cup. Garnish with extra “toppings” if you want.