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Baked Potato Soup
Created by Debra Rohrer, LDN Food Editor
“Warm soup for a Cold Day!”
2 potatoes, baked
1 stick butter or margarine
2 slices uncooked bacon, chopped
1 cup chopped celery
4 green onions (white & green parts), chopped
1/2 cup flour
4 cups milk, warmed
salt
fresh ground pepper
Bake potatoes either by oven or microwave. Let cool slightly
(can use leftovers too) In large pan, melt butter. Add bacon,
celery and onion pieces; cook over medium heat until veggies are
transparent. Add flour to mixture and stir to blend; cook for
about 2 minutes. Gradually add warm milk; stirring constantly
until bubbly and is thickened. Cut potatoes in bite size chunks.
Add to soup mixture. Season with salt and pepper. Simmer on low
until ready to serve. Makes about 4 servings.
NOTE: Can double or triple this recipe for larger gatherings and
keep warm in slow cooker.
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