It was always a special occasion when my Dad would cook. He never did it too much of it when I was young (except for shrimp dip on New Year's) so when he started to cook a lot in his later years it was fun to see and my Mom was overjoyed!
He would make this soup on a Sunday and we'd come over and share. This recipe is a small one so it you have more than 4 people you'd better double...it's that good!
prep time15 Min
cook time1 Hr 30 Min
1 1/4 c
How To Make
Wash and prick potatoes. Bake one hour and cool.
Cut potatoes long wise and scoop out pulp. Set pulp aside. I leave a bit of potato in the skin and reserve to make baked potato skins to go along with the soup.
Melt butter on low. Stir in flour and cook for one minute.
Slowly add the milk while stirring with a whisk. Keep cooking on medium until thick and bubbly.
Add potato pulp, salt and pepper, two tablespoons of green onion, 1/2 cup of bacon and one cup of cheese. Mix well and cook until heated through.
Stir in the sour cream. Add more milk if the soup is too thick.
Serve with the rest of the green onion, bacon and cheese sprinkled on top.
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