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Baked Potato Soup

27 Mar

Home ec was my favorite class in school. Actually, pretty much the only class I truly enjoyed.

Shocker!

My teacher’s name was Ms. Redder and she was the sweetest and most influential teacher I have ever had! She had the best sense of humor. Her facial expressions could fill an encyclopedia, a lot of the time she wouldn’t even say anything. She would just give you a look and you knew!

I think of her often, and wonder if she has any idea what an impact she has made on me and my life. Every time I cook or bake I hear her voice in my head and all of the vital directions instilled. “Don’t stop stirring the milk, you’ll scorch it!” or “Before you do anything in the kitchen, fill your sink with hot soapy water and clean as you go!” Every time I ask myself a semi-stupid question in my head I can see Ms. Redder giving me the appropriately fitting look, and I answer my own question and chuckle to myself.

I scanned this from my high school yearbook. This is Ms. Redder and I in one of her classes my freshman year! And that's one of the looks I was telling you about that she always gave me!

I wonder if she has any idea how much she taught me, and how much I looked up to and respected her. She taught me to sew and mend, to cook and bake, and the fundamentals of early childhood education. So as an ode to you, Ms. Redder, I hope you are well and I send you my best wishes.

This is one of my favorite recipes I made in her class. It is fantastic, flavorful and easy to prepare. You can bake the potatoes ahead of time and store them in the fridge until you’re ready to make it; making it even quicker and easier! In 30 minutes or less it’d be a perfect, comforting dish for weeknights or any night. It’s simple, rich and wonderful.

Baked Potato Soup

From: Ms. Redder

Makes 4 Servings

Prep Time: 10 Minutes

Total Time: 30 Minutes

Ingredients

2/3 cup flour

3/4 teaspoon salt

1/2 teaspoon pepper

4 large baked potatoes, cut into 1/2 inch cubes- leave skins on

6 cups milk

1 1/4 cups grated cheddar cheese

12 slices bacon, friend and crumbled

4 green onions, chopped

2/3 cup butter or 2/3 cup margarine, melted

1 tablespoon chicken base

1 cup sour cream

Directions

Melt butter or margarine on low to medium heat.

Gradually add flour while stirring.

Gradually add milk, continue stirring.

Cook until white sauce comes to a boil and thickens, continue stirring.

Add salt, pepper, and chicken base.

Add chopped potatoes, chopped onions, crumbled bacon, and grated cheese.

Cook until cheese melts.

Add sour cream and continue to cook until heated throughout.

For a printable scrapbooked PDF version of this recipe, click here.

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