Today was one of those days where getting out of bed seems like an exceptionally tedious chore. I recently bought 600 thread count Egyptian cotton sheets similar to
these which make me want to jump into bed any chance I get. The idea of leaving this den of luxury after only 8 hours is almost impossible to bear at 7am, much less a morning like this one which started off gray and misty. But then the day progressed, I drank my iced sugar free vanilla latte, and I began to think of the possibilities of such gloomy weather.
I decided that this first cool day of fall would be a good opportunity to make a hearty soup. I'm usually not a soup fanatic, but the chilly weather inspired me. Of course you can't go wrong with my choice either, Baked Potato Soup. Potatoes, cheese, green onions and bacon, if that's not delicious then I don't know what is. Below is the recipe courtesy of Yumsugar.com and pictures courtesy of my little adventure in potatoland. . . .
Baked Potato Soup
Modified From Cooking Light magazine
2 tbsp. butter
1/4 of a large onion, chopped
1 clove garlic, minced
4 baking potatoes (about 2-1/2 lbs.)*
2/3 cup all-purpose flour (about 3 oz.)
6 cups milk (use 2 percent reduced fat if you prefer)**
1 cup (4 oz.) shredded extra-sharp cheddar cheese, divided (use reduced fat if you prefer)
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)
- Preheat oven to 400°F.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. In a large pot or Dutch oven, melt the butter over medium heat. Add the onions and garlic and sauté until soft, about 8 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Place flour into the vegetables; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
5. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 tsp. pepper, stirring until cheese melts. Remove from heat.
6. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
7. Ladle 1-1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1-1/2 teaspoons onions, and about 1 tbsp. bacon. Garnish with cracked pepper, if desired.
Mmmm bacon. . . .
and the final product
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