B aked Potato Soup
by Abby Zenthoefer
serves: 4
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Baked Potato Soup |
| Ingredients: |
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2 large |
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baking potatoes; peeled, halved, thinly sliced |
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3 cup |
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milk |
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1/2 head |
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cauliflower; cored and chopped |
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1 bunch |
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scallions; white and green portions thinly sliced spearately |
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4 slices |
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bacon |
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1 cup |
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shredded cheddar cheese |
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1/4 cup |
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sour cream |
| Directions: |
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In a large saucepan, combine the potatoes, 2 cups milk, and 1 tspn salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remainin 1 cup milk, then puree the soup. Season with salt and pepper.
Microwave teh bacon at high power until crips, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, bacon, and green scallions.
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