Baked Potato Soup
I started making this recipe about five years ago. When the air starts turning crisp, that is when I feel the need to turn on my oven! Don't use boiled potatoes...it's just not worth it. This soup gets its rich flavor from the baked potatoes! I always serve this soup with toppings which include: bacon, cheddar cheese, and scallions. Oh, breadsticks finish the deal! Here goes...
4 baking potatoes (about 2 1/2 pounds)
2/3 cup flour
6 cups 2% Milk
1 cup cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon of freshly ground black pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled.
*Preheat oven to 400
*Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
*Place flour in large Dutch oven; gradually add milk, stirring with a whisk until blended. Don't worry if it is a little lumpy...this will thicken and be fine!
*Cook over medium heat (being careful not to burn) about 8 minutes...until thickened.
*Add mashed potatoes, 3/4 cup of cheese, salt, and 1/2 tsp pepper, stirring until cheese melts. Remove from heat.
*Stir in sour cream, and 1/2 cup of onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
Serve in bowls, adding toppings as desired.
Yield: 8 servings ( I always double since this is wonderful the second day)