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Couldn’t you Just Die and Go to Baked Potato Heaven? January 14, 2011

Filed under: Entree Recipes — celebrationgoddess @ 11:53 am

FOODIE FRIDAY – (enjoy a new recipe to try this weekend!)

January is national soup month!!!

So in honor, let’s make some delicious soup! Keeps you warm, trickles down your chin, and you get to slurp and annoy the person sitting across from you! Come on you know you love that!!! Make sure you get some really good bread to go with this one. Scrumdillious!

Baked Potato Soup


12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper


Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.

In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.

Reduce heat, and simmer 5 minutes. Mix in bacon, green onions, cheese, sour cream, salt and pepper Continue cooking, stirring frequently, until cheese is melted.

Soup Info

A fast-food first! Soup has been so popular throughout time that it’s actually considered one of the first fast foods. There is documentation that as early as 600 B.C., the Greeks sold soup as a fast food on the street, using peas, beans and lentils as main ingredients.
Before there was soup, there was broth, which people used to pour over a piece of bread in a bowl. That bread was known as sop, and from sop came the word soup.
No matter what you call it, there are lots of variations on the basic theme of soup, each offering a wide range of nutritional benefits. Cream soups such as chowders and bisques are often high in calories and fat due to the cream or milk content. Broth-based soups such as consommés will typically be low in calories because of the high water content. Soups loaded with beans and vegetables, such as chili and gazpacho are great sources of fiber and phytochemicals (like lycopene). Canned and condensed soups typically contain large amounts of sodium to enhance the flavor.
The most recognized soup company in the world is the Campbell Soup Company. It was founded in 1869, and originally called the Joseph A. Campbell Preserve Company. The business produced canned tomatoes, vegetables, jellies, soups, condiments, and minced meats. In 1897, the general manager of the company, reluctantly hired his 24-year-old nephew to join the company. Dr. John T. Dorrance, a chemist who had trained in Europe, was so determined to join Campbell that he agreed to pay for laboratory equipment out of his own pocket and accept a token salary of just $7.50 per week.
Dr. Dorrance quickly made his mark on history with the invention of condensed soup in 1897. By eliminating the water in canned soup, he lowered the costs for packaging, shipping, and storage. This made it possible to offer a 10-ounce can of Campbell’s condensed soup for a dime, versus more than 30 cents for a typical 32-ounce can of soup. The idea became so hot with Americans that in 1922, the company formally adopted “Soup” as its middle name.

Laugh, learn and liven up your taste buds!