Soup On Tuesday: Week 7

Since we were hosting our homeschool co-op today, I decided to rely on a tried-and-true recipe for tonight's repast.  My mom shared this one with me a few years ago, and it has all but replaced my old potato soup recipe.  Just imagine a loaded baked potato in creamy soup form.  Oh yes.  And then imagine a green salad, and a slice of home-baked Sally Lunn bread served alongside.  Mmmmm.

Tonight's soup...

Ingredients: 4 large baked potatoes, mashed  (I like to leave some lumps.) 2/3 cup flour 6 cups milk 1 cup shredded cheddar cheese 1 teaspoon salt 1/2 teaspoon pepper 1 cup sour cream 1/2 cup chopped green onion 6 bacon slices, cooked and crumbled Directions: Bake potatoes.  When cool enough to handle, remove skins and mash.  Place flour in a large pot.  Slowly add milk, stirring well until well blended.  Cook over medium heat until thick and bubbly (approximately 8 minutes).     Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts.  Remove from heat.  Stir in sour cream and green onion.  Cook over low heat 10 minutes.    Garnish with crumbled bacon, and additional chopped green onion.  *** Sally Lunn bread recipe ~here~.

Looking for a recipe from another week?

Week 1:  The first Soup on Tuesday...Sausage Bean Chowder (recipe ~here~scroll to the bottom of post)

Week 2:  Seafood Chowder

Week 3:  Pizza Soup

Week 4:  Panera Bread Broccoli Cheese Soup

Week 5:  Italian Sausage Soup
Week 6:  Sizzling Rice Soup

Note:  The recipe for Pizza Soup had an error.  The recipe should have read a 7-ounce package of pepperoni, not a 1-ounce package.  That's not enough pepperoni!   (It has been corrected!  ~smile~)