Description
This is a thick hearty Minnesota style soup and it’s perfect for leftover Ham from easter or a Sunday dinner. It makes a pretty big pot, so I do sometimes half the recipe.
Ingredients
Recipe:
4 Large Baking Potatoes
2/3 cup butter
2/3 cup flour
6 cups of milk
1 tsp lemon pepper
1 1/2 cups of sharp cheddar cheese
Bacon pieces about 12 slices or a 1/2 cup of the bagged pieces.
1 cup of sour cream (optional but better with it)
1 1/2 cups of cubed ham (also optional but its hearty)
Instructions
Bake potatoes 1 hour at 425 until tender. Cut in half and scoop out the insides, discard shells. Melt butter over low heat in a soup kettle, add flour stirring until smooth. Cook stirring constantly for one minute. Gradually add milk and cook over low heat until thick and bubbly. Stir in potatoes, lemon pepper, 1 cup of cheese, bacon and ham. Cook until heated through, add sour cream if desired. Serve with remaining cheese.