Soup for Savannah

Savannah wanted soup today and, no, not the variety in the red and white can. Baked Potato Soup. And only the kind Granmommy makes. Having added that little tidbit in, how could I put her off? It truly is quite a treat but, trying to get a little more trim and toned, I couldn't partake of the culinary delight this time. Here's how you do it:

Baked Potato Soup
3-4 large baking potatoes
5-6 green onions
3 tablespoon butter
¼ cup flour
1 8 oz. carton heavy (whipping) cream
3-4 cups milk
1 cup grated cheddar cheese
cracked black pepper to taste
sea salt to taste
1 cup sour cream
1/2 cup crispy fried bacon

Bake the potatoes until soft (I usually microwave them). This can be done the day before, and potatoes can be stored in the refrigerator until ready to use. Cut them in half, and scoop out the potatoes from the skins.
Thinly slice the green onion, separating tops from bottoms and set aside. Melt butter with white part of green onions over medium heat. Cook, stirring with a wire whisk, about 2 minutes. Sprinkle with flour, and cook, stirring, another few minutes until mixture is pale golden. Add cream, milk, pepper and salt, and continue to stir while cooking over medium heat. Add potato, green onions, sour cream and bacon. Gradually add grated cheese, and stir until all cheese is melted. Garnish with onion tops, bacon and grated cheese and serve with crusty french bread and garden salad.