Potato soup

Our meal of the week (last week) was potato soup.

We used half as many potatoes as in the original recipe.

Sliced them so they do not explode :) 

(could have liked to see them explode but was not wanting to clean up the microwave)

Cooked 

We cooked backed potatoes in the microwave (we will not have a microwave on the boat). But any way we then mixed some butter and then flower into a pan while the butter was cooking. Then we added the other ingredients stirring all the time.

 It came out good. Thick and filling! Debbie made it pretty like herself :) 

9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups whole milk
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream


Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.