baked potato soup

Posted at 07:16 PM, Saturday, January 10, 2009

I was at my mom and dad's house the other day, and I noticed that my mom had the newest issue of Rachael Ray's magazine.  I glanced through it and wrote down a few recipes.  This baked potato soup was one of them.  We had it for supper tonight, and it was delicious!

Baked Potato Soup

2 large baking potatoes--peeled, halved lengthwise and thinly sliced crosswise

3 cups milk

Salt and pepper

1/2 head cauliflower, cored and chopped

1 bunch scallions, white and green portions thinly sliced separately

4 slices bacon

1 cup shredded cheddar cheese

1/4 cup sour cream

     In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon 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, 10-15 minutes.  Add the remaining 1 cup milk, then puree the soup.  Season with salt and pepper.

     Microwave the bacon at high power until crisp, 3-4 minutes; crumble.  Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.