Here’s a variation of Baked Potato Soup taken from one of those handy produce aisle recipe cards you always seem to accumulate yet rarely use.
- 2 T butter
- 1/4 c. flour
- 4 c. milk
- 2 c. peeled, diced baking potato
- 1/2 c. chopped green onions
- 1/2 t. pepper
- 1/2- 1 c. shredded cheddar cheese
- 1/2 lemon’s juice
- 2 plum tomatoes, diced
Melt butter in a big pot over low heat. Add flour and stir until smooth. Cook, stirring constantly, at least one minute until thickened and bubbly.
Gradually stir in milk, potato, onions, tomatoes, and pepper. Cook over medium heat, stirring frequently, about 30 minutes until thickened and potatoes are cooked.
Stir in majority of cheese (save some for topping) and cook a couple minutes more until melted.
Makes 4 hearty servings.