Baked Potato Soup and Sour Cream-Chive Drop Biscuits

Baked Potato Soup

2/3 c butter
2/3 c flour
7 c whole milk
4 large baking potatoes, baked cooled, peeled, and cubed
4 green onions, sliced
12 thick-sliced bacon strips, cooked and crumbled
1 1/2 c shredded medium cheddar cheese
8 oz sour cream
Salt and pepper, to taste

In your favorite soup kettle, melt butter. Stir in flour; heat and stir until smooth (will be thick). Gradually add milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 20-30 minutes, stirring occasionally. Add remaining ingredients; stir until cheese melts. Serve.

Yield: about 8 generous servings.

From Altoona United Methodist Church Cookbook II, submitted by Ann Sturz

Ken's rating: ***1/2
Chalsea's rating***1/2
I think I may have screwed up something in this recipe because this was not just super thick...if I stopped stirring it was like a paste. I did deviate from the recipe with the flour and the cheese and I'm sure that was the problem. This is my grandma's recipe and hers always turns out perfect. It still tasted delicious!!! The lower rating is just for the consistency, which I'm sure is my fault.

Sour Cream-Chive Drop Biscuits

Nonstick spray coating
2 c all purpose flour
1 Tbsp snipped fresh chives or 1 tsp snipped dried chives (I used dried)
2 tsp baking powder
2 tsp sugar
1/4 tsp baking soda
Dash of salt
2 Tbsp margarine (I used butter)
2/3 c skim milk
1/2 c light dairy sour cream

Spray a baking sheet with nonstick spray coating; set aside. In a medium mixing bowl stir together flour, chives, baking powder, sugar, baking soda, and salt. Using a pastry blender, cut in margarine till mixture resembles coarse crumbs. Make a well in the center of dry mixture. In a small mixing bowl stir together milk and sour cream. Add milk mixture all at once to center of dry mixture. Using a fork, stir just till moistened.
Drop dough from a well-rounded tablespoon 1 inch apart onto prepared baking sheet. Bake at 450 for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve warm.

Yield: 12 biscuits

From Better Homes and Gardens Healthy Family Cookbook

Ken's rating: ****
Chalsea's rating: ****