Naomi Boyer, project manager in the Logos Text Development department, graciously consented to allow her 2nd place soup recipe, Big Toe Baked Potatoe Soup, to be posted here on the Logos Bible Software Blog.
So … here’s the recipe, straight from Naomi!
Big Toe Baked Potatoe Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
6 green onions, thinly sliced
14 strips of bacon, cooked, drained, and crumbled
1 1/4 shredded mild cheddar cheese
1 cup (8 oz) sour cream
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. chives
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk and raise to medium heat, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Add bacon. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Ideally, serve baked potato soup immediately.
The trick to this soup is to have your husband do the “stirring constantly” part while he reads Leviticus and you chop up the rest of the ingredients. And also have the potatoes cooked well in advance to give them time to cool.
Original recipe gleaned (and slightly altered) from: http://southernfood.about.com/od/potatosoups/r/bl30324f_p.htm (Baked Potato Soup)