Baked Potato Soup

This is one of our favorite soups. Need it on a day like today - we are in the middle of a blizzard!

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INGREDIENTS:
4-1/2 baking potatoes
1/3 cup butter
1/3 cup all-purpose flour
3 cups whole milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup bacon bits, divided
2 green onions, chopped
5 ounces shredded Cheddar cheese
1/2 (8 ounce) container sour cream
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DIRECTIONS:
Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Linda in Colorado Springs

Crockpot Bacon Cheese Potatoes

Serves: 6
Ingredients
¼ pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
1 small onion, thinly sliced
6 – 8 red potatoes, quartered (thinly sliced if using regular potatoes or if you use a new potato then halve)

½ pound cheddar cheese, thinly sliced (shredded is fine)
salt and pepper
butter
Green Onions (optional)

Instructions
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes.
Layer half each of the bacon, onions, potatoes and cheese in crockpot. Season to taste with salt and pepper and dot with (real) butter.
Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
Cover with remaining foil.
Cover and cook on low for 4-6 hours.

Notes
Do not use as much onion if using green onions. I only used a ½ an onion.

Linda in Colorado Springs