Subj : BH&G 2427
To   : ALL
From : DAVE DRUM
Date : Fri Apr 16 2021 15:07:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon & Baked Potato Soup
 Categories: Soups, Potatoes, Pork, Dairy, Cheese
      Yield: 6 Servings
 
      2    (8 oz ea) baking potatoes
      3 tb Butter
    1/2 c  Chopped onion
    1/4 c  Chopped celery
      3 tb All-purpose flour
    1/2 ts Dried thyme; crushed
    1/4 ts Salt
    1/8 ts Ground black pepper
      4 c  Half & half
  1 1/4 c  Shredded American cheese
      1 c  Chicken broth
      8 sl Bacon; crisp-cooked, drained
           - crumbled
      2 tb Thin sliced green onion
    1/4 c  Dairy sour cream
 
  Scrub potatoes with a vegetable brush; pat dry. Prick
  potatoes with a fork. Bake in a 425ºF/218ºC oven for 40
  to 60 minutes or until tender; cool. Peel potatoes, if
  desired. Chop potatoes; set aside.
  
  In a heavy large saucepan or Dutch oven, melt butter over
  medium heat. Add onion and celery. Cook and stir about 5
  minutes or until crisp-tender. Stir in flour, thyme, salt
  and pepper. Add half-and-half or milk all at once. Cook
  and stir for 5 to 6 minutes or until thickened and bubbly.
  Add potatoes, 1 cup of the cheese, and the broth; stir
  until cheese melts. Slightly mash potatoes with the back
  of a spoon or a potato masher.
  
  For the topping, reserve 2 tablespoons of the bacon. Stir
  the remaining bacon and 1 tablespoon of the green onion
  into soup. Heat through.
  
  To serve, top each serving with reserved bacon, remaining
  1/4 cup cheese, green onions and the sour cream.
  
  Makes 6 servings (about 1 cup each).
  
  Midwest Living | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I generally avoid temptation unless I can't resist it." -- Mae West
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