November
2006
Current
Cooking
Loaded
Baked Potato Soup
2 1/2
pounds Yukon Gold potatoes
1 cup
chopped onion
1/2 gallon
milk
1 cup
butter
2 cups
sour cream
2 cups
finely shredded cheese
8 strips
cooked bacon, crumbled
Salt
and pepper to taste
Cut clean
potatoes into small pieces (no need to peel) and place in large soup pot
with chopped onion. Fill pot with cold water until water line is one inch
above potatoes. Cook to a boil until potatoes are tender. Drain potatoes,
reserving about 2 cups water to remain in the soup.
Add milk
and stir until heated. Add butter, sour cream, cheese, salt and pepper. Stir
until well blended. Allow to simmer until hot and cheese is melted. Mash
soup with potato masher until creamier consistency is achieved. Add crumbled
bacon before serving.
-Submitted
by Andrea Edmunds, Watkinsville, who will receive a $25 credit on her Walton
EMC bill. Recipes featured in Current Cooking are not independently tested,
so we must depend on the accuracy fo the cooks sending them. Always use safe
food handling, preparation and cooking procedures from recognized experts.
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