Like potato soup but with all the ingredients you might put on a baked potato added.
|4 large||Baking Potatoes|
|18 slices||Bacon, 1 lb. raw, divided usage|
|2/3 cup||Butter, *see Directions|
|4 whole||Green Onions, chopped|
|5 ozs.||Cheddar Cheese, shredded|
|1 Tbsp.||Chicken Base|
|8 ozs.||Sour Cream|
Wash the Baking Potatoes, prick the skins with the tines of a fork and microwave or bake until tender. Allow to cool and cut into 1/2 inch cubes with the skins attached.
Cut the slices of Bacon into 1/2 inch wide pieces. Fry until crisp in a 4 quart or larger pot, remove with a slotted spoon and set aside. Pour the bacon grease into a glass measuring cup, leaving the bits of bacon in the bottom of the pot. If the bacon grease is more than 2/3 cup, then discard that which exceeds 2/3 cup and omit the Butter. Otherwise, add enough Butter to have a total of 2/3 cup of bacon grease and butter combined. Transfer to the pot and heat on low at least until the butter is melted.
Add the Flour to the pot and cook for 1 minute stirring constantly. Gradually add the Milk and cook over medium heat stirring constantly until thick and bubbly, about 10 minutes.
Add the Salt, Pepper, Green Onions, Cheddar Cheese, Chicken Base, 3/4 of the fried bacon and the potatoes. Cook until thoroughly heated.
Stir in the Sour Cream. If necessary, add extra Milk to thin to desired thickness.
Serve garnished with remaining Bacon.
Kim's original recipe discarded all the bacon grease and used 2/3 cup of butter. My change makes the recipe more consistent with others in "The Healthy My Ass Cookbook".
The photo was taken from a batch I made using white cheddar cheese, otherwise it would have a more yellow tint to it.
Source: Kim Langeneckert, my sister-in-law.
Yield: 1 gallon
Nutrition Facts per Serving:
32g Fat (62.4% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
1 1/2 Grain(Starch)
1 Lean Meat
1/2 Non-Fat Milk
5 1/2 Fat.
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