The almighty potato. Baked, fried, boiled, grilled, mashed any which way are oh so delicious.
Even better is this soup! Perfect for a cold rainy March day. I want spring so bad I have been talking to my spring bulbs outside to grow. Yes I'm serious and I am really not crazy; well maybe a little. I hope everyone enjoys the rest of the week!
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with remaining 1/4 cup of cheese, onions, and bacon.
*Shared over at Weekend Potluck, Foodie Friday, Weekend Wonders, Melt In Your Mouth Monday