Cold weather calls for a comforting and creamy bowl of soup. One of my favorites is baked potato. Try my comforting recipe below. You can find this recipe and more in the Capital Cooking Cookbook.
4 organic russet potatoes
2/3 C organic butter
2/3 C flour
6 C organic skim milk
3/4 t salt
1/2 t cracked pepper
12 slices of bacon, cooked and crumbled
1 1/4 C shredded cheddar cheese
8 oz. Sour Cream
Prick potatoes with a fork and microwave them until cooked. After they are cooked, slice the potatoes down the middle and scoop out the pulp into a medium bowl. Set aside skins. In a large pot, melt butter and add flour over med-med high heat. Cook flour for about one minute and stir continuously with a whisk. Slowly add the milk one cup at a time. Keep stirring with whisk until thick. (About 15-20 minutes) Add salt, pepper, potato pulp, 1/2 C crumbled bacon, and 1 C cheddar cheese. Stir well until blended. Turn heat down and mix in sour cream. Serve with extra cheese and bacon for toppings.
Photo by Emily Clack
Thanks for the giant bag of potatoes, Mom!
Photo by Emily Clack
Thanks for the giant bag of potatoes, Mom!
