To bake potatoes in the microwave, prick each several times with a fork. Microwave 1 inch apart on paper towels at HIGH 14 minutes or until done, turning and rearranging after 5 minutes. Let cool.
5 large baking potatoes, baked
1/4 cup butter or margarine
1 medium onion, chopped
1/3 cup all-purpose flour
1 quart half-and-half
3 cups milk
1 teaspoon salt
1/8 teaspoon ground white pepper
2 cups (8 ounces) shredded Cheddar cheese
8 bacon slices, cooked and crumbled
How to Make It
Peel potatoes, and coarsely mash with a fork.
Melt butter in a Dutch oven over medium heat; add onion, and sauté until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.
I'm going to have to agree with some of the early reviewers. My soup had no flavor without the additions, and even then I had to add way more than the recipe called for. The soup tasted like potatoes in milk. I'd much rather have a baked potato!
Should've paid more attention to what the recipe called for before I made it. Basically potato milk water. Made more of a rue to add and extra potato onion. And I just poured a whole quart of half and half. What was I thinking?
Gee, thanks for the sympathy and the chastening, dkb1972; I'll keep it in mind when we next enjoy our favorite soup. As toodles said, what a shame to be so worried and so unable to make adjustments that you can't enjoy good food. As for this recipe, we love it. We use 7 cups 1% milk rather than the part half-n-half, and add 1 cup lowfat sour cream at the very end of cooking. Also, I don't saute onions in it at the beginning, I add chopped green onion at the end and on top as a garnish. Certainly nobody would eat this much fat everyday, but on a cold day it sure tastes great and warms you right up, and if you watch your other intakes you probably won't fall over dead from a massive MI after dinner.
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