This thick and creamy soup gains a rich flavor when the potatoes are roasted in a bit of bacon fat.

　　

Ingredients

makes 6 servings

　　12 slices bacon

　　4 large baking potatoes, peeled and cut into 1/2-inch cubes

　　4 green onions, chopped

　　8 tablespoons (1 stick) butter

　　1/2 cup all-purpose flour

　　6 cups milk, heated

　　1 1/4 cups shredded Cheddar

　　1 cup sour cream

　　1 teaspoon salt

　　1 teaspoon freshly ground black pepper

　　

Step 1

Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Arrange the bacon slices in a shallow roasting pan and bake until crisp; remove from the oven and pour off all but 1 tablespoon of the drippings. Crumble the bacon and reserve.

　　

Step 2

Add the potatoes to the pan, roll them around until coated with bacon fat, and spread them in a single layer. Return the pan to the oven and roast for 20 minutes, until the potatoes are tender. Add the green onions during the last 3 minutes of roasting.

　　

Step 3

Heat the butter in a saucepan until melted and stir in the flour. Whisk in the milk and heat to boiling, whisking all the time. Cook until thickened.

　　

Step 4

Add the roasted potatoes and onions; mix in the Cheddar, sour cream, salt, and pepper. Serve with a sprinkling of bacon on top.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.