There’s nothing better than coming in from the cold after a hard day’s work and sitting down with the family to a warm bowl of Baked Potato Soup. I’m not a fan of winter, but Baked Potato Soup makes it all better. At least for a little while.
Baked Potato Soup
*Recipe from a friend a few years back
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cup milk
3/4 teaspoon salt
1/2 teaspoon pepper
12 slices cooked bacon
1 1/4 cups shredded cheddar cheese
8 ounces sour cream
2 tablespoon minced onions
Green onions, optional
Bake potatoes at 400 degrees for one hour. (Or, throw them in a crockpot to cook on low for about 5 hours.) Cool. Scoop out potato pulp from skins.
Melt butter in a large pan. Add flour, stir until smooth. Cook one minute. Gradually add milk. Cook over medium heat until thick and bubbly. Add potato pulp, salt and pepper, minced onions, 1/2 cup bacon and 1 cup cheese until heated. Stir in sour cream. Add milk to desired thickness.
Serve with green onions (wish I had some when I made it), bacon and cheese sprinkled on top.
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