Friday, August 22, 2008

Loaded Potato Soup

5 large baking potatoes
1/4 cup butter
1 med. onion
1/2 cup all purpose flour
1 qt. half and half (I use fat free)
3 cups milk
1 tsp. salt
1/8 tsp. ground white pepper
1 1/4 cups shredded Cheddar Cheese
8 cooked and crumbled bacon slices

Prick each potato several times with a fork. Microwave on HIGH for 20 minutes or until done.

Peel potatoes, and coarsely mash with a fork.

Melt butter in a Dutch oven over med heat; add onion, and saute' until tender. Add flour, stirring until smooth. Stir in potatoes, half and half, and next three ing. Cook over low heat about fifteen minutes or until thoroughly heated.

Top each serving with cheese and crumbled bacon

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