During a weather segment on the news last night, I saw a map that showed all the areas of the United States that currently have snow on the ground.
St. Louis just got their snow last weekend but it’s obvious we aren’t the only ones in need of a thaw…ahem…Massachusetts.
While I can’t magically make several feet of snow disappear (or even the few inches in my own yard) I can provide a little warmth for your belly.
Loaded Baked Potato Soup (Allrecipes)
12 slices crispy bacon, crumbled
2/3 cup butter (original called for margarine but we’ve stopped using that at our house)
2/3 cup flour
7 cups milk (even skim works fine)
4 large baked potatoes, peeled & cubed (I used Yukon gold & left the skins on…cause that’s how I roll)
4 green onions, chopped (oops…I forgot these altogether)
1 1/4 cups shredded cheddar cheese
1 cup sour cream
Salt & pepper to taste
Bake & chop potatoes; set aside. Cook & crumble bacon; set aside…preferably out of reach so you don’t eat it all while you cook. Oops.
In a large pot, melt butter over medium heat. Stir in flour with a whisk to make a roux. Cook for several minutes, stirring frequently.
Slowly whisk in milk & simmer while it thickens.
Stir in potatoes & (theoretically) the green onions. Bring to a boil. Reduce heat to low & simmer about 10 minutes, stirring once in a while.
Season with salt & pepper. Stir in sour cream…
Stir in cheese…
Stir in bacon…you *could* (again, theoretically) leave the bacon out if you’re making this on one of the next several Fridays & you observe Lent. But that’s really the only excuse to omit bacon in my book.
Serve it up in a big ole bowl topped with a sprinkle of cheese, a few more bacon crumbles (if you didn’t eat all the ones your reserved for garnish…*giggle*,) and a few green onions (if you remembered to buy them,) and you’ll be feeling toasty from the inside out in no time!