Loaded Baked Potato Soup and Our Menu Plan

Instructions

1. Directions for the Stove Top:
2. Preheat oven to 400 degrees. Place potatoes in 13×9 glass baking dish with about 1 cup water. Cover with aluminum foil and steam-bake for 45-50 minutes, or until fork tender. Cool and cut into chunks.
3. In a large saucepan over medium heat, melt the butter or margarine. Add the white parts of the scallion or green onions and the crushed garlic, saute’ for 2-3 minutes. Add the baked potato chunks and saute’ for another 2-3 minutes. Reserve the green part of the scallions for garnish.
4. Vigorously whisk the flour and milk into the sauteed vegetables. Let cook over high heat until the mixture bubbles and begins to thicken. Season to taste with salt and pepper. Stir in the shredded cheese. Let simnmer for 10 – 15 minutes or until desired consistency.
5. To each serving, add a pinch of crumbled bacon, a pinch of the sliced scallion tops and a dollop of sour cream.
6. Directions for the Crock Pot:
7. Bake potatoes the same as directed above. In a saucepan over medium heat, melt butter or margarine, add the scallions and garlic, cook 2-3 minutes. gradually add flour and stir 1-2 minutes. Slowly add milk, about 1/2 cup at a time, whisking after each addition until 1 1/2 cups have been added, then add the remainder of the milk. Cook, stirring occasionally until mixture bubbles.
8. While milk mixture is cooking, cut potatoes into chunks and add to CrockPot. After the milk comes to a slight boil, remove from stove and carefully pour into CrockPot. Stir in cheese.
9. Cook on low for 3-4 hours. Serve as directed above.