Bacon and Baked Potato Soup

Here’s real Midwestern comfort food…it’s often on restaurant menus around here.  This is actually easy to make, and we also tried microwaving our potatoes the second time and we honestly couldn’t tell the difference.  That really speeds up the dish.  We enjoyed ours with side salads and Cornmeal Batter Rolls.

 Bacon and Baked Potato Soup

  2            6-8 Ounce  Baking Potatoes

     1/2     Cup  Onion -- chopped

     1/4     Cup  Celery -- chopped

  3            Tablespoons  Butter

  3            Tablespoons  Flour, All-purpose

     1/2     Teaspoon  Dried Thyme -- crushed

     1/4     Teaspoon  Salt

     1/8     Teaspoon  Black Pepper

  4            Cups  Half and Half -- or whole milk

  1 1/4     Cups  American Cheese – shredded, divided

  1            Cup  Chicken Broth

  8            Slices  Bacon -- cooked and crumbled

  2            Tablespoons  Green Onion -- thinly sliced

     1/4     Cup  Sour Cream

Scrub potatoes; pat dry.  Prick with a fork.  Bake in a 425° oven for 40-60 minutes or until tender.  Cool.  Peel if desired.  Chop, set aside.

In a large, heavy saucepan or Dutch oven, cook onion and celery in melted butter over medium heat about 5 minutes.  Stir in flour, thyme, salt and pepper.  Add half and half all at once.  Cook and stir for 5-6 minutes or until thickened and bubbly.  Add potatoes, 1 cup of cheese and the broth; stir until cheese melts.  Slightly mash potatoes with the back of a spoon.

For the topping reserve 2 tablespoons of the bacon.  Stir remaining bacon and one tablespoon of the green onion into the soup.  Heat through.

To serve, top each serving with some of the reserved bacon, cheese, green onions and the sour cream.

6 Servings    Yield:  "6 Cups"

  "Midwest Living Comfort Food”