Potato Soup on a Cold Day

Left over oven-roasted potatoes.

It was a rather chilly day on Friday.  Time for soup I thought, and I had some leftover oven roasted potatoes from Thursday. Perfect for making potato soup.  This recipe is for two servings.

Cook four slices of bacon until brown, drain and set aside. 

Roux of butter and flour.

Melt 3 tablespoons of butter in a saucepan and add 1.5  tablespoons of all purpose flour.  Whisk together until smooth over medium heat. 

Gradually stir in two cups of milk.  I had a little half & half and used that mixed with skim milk.  Whisk constantly until thickened. 

Add diced potatoes and two green onions diced.  Bring to a boil, stirring frequently.  Reduce heat and simmer for about 10 minutes.    

Mix in crumbled bacon and 1/3 cup of shredded Cheddar cheese.  Continue cooking until cheese is melted.  Add salt and fresh ground pepper to taste.

And there you have it.  Nice hot potato soup for a cold day.  (You can use a left over baked potato as well.)  Enjoy, we did.