Prep 10 mins
Cook 25 mins
Comfort Food for sure. I found this gem in a 2009 Midwest Living Magazine.
- 453.59 g yukon gold potato
- 44.37 ml butter
- 118.29 ml onion (chopped0)
- 59.14 ml celery (chopped)
- 44.37 ml flour
- 2.46 ml thyme
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 946.36 ml half-and-half
- 354.88 ml American cheese (shredded or diced)
- 236.59 ml chicken broth
- 8 slice bacon (cooked and crumbled)
- 29.58 ml green onions (sliced thin)
- 59.14 ml sour cream
- Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
- In a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
- Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 cup cheese and broth, stir until cheese melts.
- Slightly mash potatoes with the back of a spoon.
- Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
- To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.
I never thought I'd ever say this, but I actually found this a bit too rich! Mr Grumpy announced late last night that he was hungry and wanted soup. So I did not have time to bake the potatoes, but just diced and simmered them on the stove. The rest of the recipe came together very quickly and was ready at the point the potatoes was cooked. I used part half and half and part milk (so that I'd have some cream for my morning coffee!), and would use more milk next time. I had just a little left over and thinned it with some water this morning and it was just right. I also added just a bit more seasoning - some mixed herb thing I have in the cupboard - and that worked very nicely.
This was good, I liked that you use baked potatoes rather than boiled. I did add about 1/2 cup extra cheese in the soup as well as some seasoned salt and pepper. Was very creamy and filling. Made for Everyday Holiday.