Recipe
Baked Potato Soup
Time: 1 hour 15 minutes (see Notes)
Yield: 6 servings
| 12 slices bacon ⅔ cup butter ⅔ cup all-purpose flour 7 cups milk 4 large baked potatoes |
4 green onions, chopped 1¼ cups shredded cheddar cheese 1 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper |
Preheat the oven to 400 degrees. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Peel and cube potatoes; discard skins.
While potatoes are baking, place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer for 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until the cheese is melted.
Notes
Use leftover or pre-baked potatoes to reduce the time considerably.