Recipe: Baked Potato Soup and Cheese/Bacon Muffins

This is absolutely my favorite soup. I could eat this every day in the winter. It's really good with the Cheese and Bacon Muffins. You'll eat all the bacon you need for a month in one meal!

Baked Potato Soup
4 large baking potatoes, baked
2/3 cup butter
2/3 cup flour
7 cups milk
4 green onions, sliced
1 (12-oz) package bacon, cooked and crumbled
1 1/4 cup shredded Cheddar cheese
8 oz. sour cream
3/4 t. salt
1/2 t. pepper

Cut baked potatoes in half lengthwise; scoop out pulp and mash coarsely. Discard shells (or save them for potato skins). Melt butter over low heat (I use my cast-iron skillet for this). Whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in milk. Cover over medium heat, whisking, until bubbly and thickened. Stir in potato pulp and green onions. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add bacon and remaining ingredients. Stir until cheese melts. Serve.

Cheese and Bacon Muffins
1 lb. bacon
1/2 c. finely chopped green onions
1 t. salt
1 t. pepper
3 cups flour
2 t. baking powder
1 t. baking soda
1 TB. sugar
2 eggs
1 1/2 c. milk
3 T. mustard (optional)
3 TB. shortening, melted and cooled
2 cups extra-sharp cheddar, shredded

Cook bacon until crisp. Drain, reserving 2 TB of drippings. Crumble bacon. Saute onions, salt, and pepper in bacon drippings until tender. Combine dry ingredients. Combine eggs, milk, mustrad, shortening, and green onion mixture. Add to dry ingredients, stirring until just moistened. Sitre in cheese and bacon. Spoon into greased muffins pans. Bake at 375 for 20 min. or until toothpick comes out clean. Makes a little more than a dozen.

Photo Credit: whitney in chicago