I totally missed the Soup Swap over at Southern Fairytale. I thought it was Saturday yet I was a week late! But no fear, it’s never too late to share a good recipe. When we went a few weeks ago to talk to a couple from our church about adoption, she served baked potato soup and it was SO GOOD. If you ever had Rafferty’s soup, the taste of this is so close, albeit a little thicker. I made a bowl of this last week and it’s so easy and everyone, including the girls, loved it. I have to thank our host for providing the recipe to me and hopefully she wouldn’t mind that I share it (she mentioned she got it from a magazine so I’m not sharing a personal recipe!).
This is not the pic, but this is the closest thing I could find in a quick Google search. Credit goes to this blog.
4 large baked potatoes, baked, skinned and smashed – leaving chunks
2/3 c flour
4 green onions (I left these out so the girls wouldn’t complain)
12 slices bacon, fried and crumbled (I use "real bacon pieces")
2c shredded cheddar
1c sour cream
1/2 lb Velveeta
Melt butter in stock pot, add flour and mix well, gradually add mil stir continuously until thickened and bubbly
stir in potato pulp, Velveeta, salt, pepper and 3/4 of the onions cheese and bacon. Cook until heated and add sour cream.
can put in crock-pot to keep warm and serve, top with remaining onions, cheese and bacon.
This gave us about 6 adult and 2 kid servings.
Heat up a loaf of French bread, slice on the diagonal and enjoy!