A Rainy Day Recipe

In honor of our first rainy day I'm sharing one of our favorite soup recipes.

I just finished making it for dinner tonight and it's delicious---if I do say so myself!

Loaded Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
1/4 cup minced chives
1 1/4 cup shredded sharp cheddar cheese
1 cup sour cream
salt and pepper to taste

Bake potatoes (not wrapped in tin foil) in a 400 degree oven for about 45 minutes. When potatoes are tender when poked with a fork, let them cool until you can handle them. Use a paring knife to peel away the skin and cut the potatoes into small cubes.

While the potatoes are baking, cook the bacon in a skillet over medium heat until brown and crispy. Drain the bacon on paper towels to remove excess grease. Cut the bacon into small pieces.

Once the potatoes are ready it's time to make the soup. In a large dutch oven, heat the butter over medium heat until it is melted. Add the flour and use a whisk to quickly mix the flour an butter together to make a roux (or paste). Continually wisk the roux until it turns light brown and has a nutty aroma. (Don't stop whisking, if it burns you'll need to start again.)

Now add the milk to the pot, slowly at first, while continually whisking. (Continual whisking will keep the roux from ending up as clumps in your milk.) Next add the baked potato cubes and the chives. Bring this mixture to a boil, turn down the temperature to low and let the liquid simmer for 10 minutes. The soup should have thickened by this point. Add the bacon, sour cream and cheese. Mix until the cheese is melted. Add salt and pepper to taste.

For a nice presentation you can add bits of bacon, cheese and chives to the top of each bowl when serving.

Enjoy!