Anytime I mention this soup, I have dozens of requests for the recipe. Without a doubt, it's one of my favorite soups, but it is by no means low fat, low carbs or low anything. It's a great cold-weather soup, the ultimate in comfort foods. Love to serve it with Steakhouse Wheat Bread. Hope you enjoy it as much as we do!
Baked Potato Soup
Ingredients:
- 4 large baked potatoes
- 2/3 cups butter
- 2/3 cup flour
- 6 cups milk (whole or 2%)
- 1 ½ tsp salt
- ½ tsp pepper
- 4 green onions, chopped
- 12 sliced bacon, cooked and crumbled
- 2 cups grated cheddar cheese
- 1 cup sour cream
Directions:
- Scoop out pulp from potatoes & put in a small bowl. Mash up potatoes till they are lumpy.
*I like to microwave potatoes in the morning and then peel them in the evening when they're cool before making the soup. For some reason when you microwave potatoes, the skins peel right off. - Melt butter in large kettle. Stir in flour. Gradually stir in milk. Continue to stir until smooth, thickened & bubbly.
- Stir in potato pulp, salt, pepper, onions, bacon, sour cream & cheese. Cook until heated.
*I cook my bacon in the oven on Pampered Chef Stone Bakeware. About 20-30 minutes at 400 degrees usually does it. Less mess and easier than a skillet. Also, it cooks very evenly.