Saturday, October 13, 2007

RECIPE OF THE WEEK


Baked Potato Soup
Serves 2

2 leftover baked potatoes, skin removed
3 cups milk
2-3 T. flour
1 T. margarine
Dash of salt.

Melt butter in a medium size saucepan. Add flour and salt, and then add milk slowly. How much flour you add will determine how thick your sauce is so you may have to adjust the amount to your liking. Cook until bubbly, stirring constantly. Remove from heat and add baked potatoes that have been cut into chunks. Top with any or all of the following: sour cream, chopped green onions or chives, shredded cheese, bacon bits.

Serve with a tossed salad and enjoy!

1 comment:

Digital Flower Pictures said...

I love Potato Soup, especially in the winter.

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