I love a creamy, rich soup on cool, wet days in the fall. Here is one of my favorites:
Baked Potato Soup
Makes 6-8 servings
4 large baked potatoes
2/3 cup buter
2/3 cup flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
1/2 regular large onion, chopped
6 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup (8 oz.) sour cream or plain yogurt
1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large kettle. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper, onions, bacon, and three-quarters of the cheddar cheese. Cook until heated. Stir in sour cream or to lighten fat content, use plain yogurt.
4. Top with cheese and serve.
