Baked Potato Soup
450g (1lb) Bacon
300ml (½ pint) Sour Cream
1.5lt (2½ pint) Milk
4 large Potatoes
4 Spring Onions
135g (5oz) Butter
75g (3oz) Flour
135g (5oz) Cheddar Cheese
Salt and Black Pepper
Preheat oven to 180°C: 350°F: Gas 4
Pierce the potatoes all over with a fork and bake until tender.
De-rind and chop the bacon and fry until crispy.
Melt butter in a medium saucepan.
Slowly blend in flour whisking thoroughly until blended.
Gradually add to the liquid, whisking constantly.
Add salt and pepper and simmer over low heat, stirring constantly to allow the flour to cook.
Cut potatoes in half, scoop out flesh and set aside.
Chop half the potato skins and discard the remainder.
When milk mixture is very hot, whisk in potato.
Add green onion and potato skins.
Whisk well, add sour cream and crumbled bacon.
Heat thoroughly.
Add cheese a little at a time until all is melted in.
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