Baked Potato Soup Recipe #77316
A hearty soup that tastes simply fabulous.
1½ hours | 30 min prep
SERVES 6 -8
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup flour
- 7 1/2 cups milk
- 1 garlic clove, minced
- 1 cup sour cream
- 6 green onions, chopped
- 14 slices bacon, cooked till crisp and crumbled
- 2 cups sharp cheddar cheese, grated
- Heat oven to 350F and bake the potatoes until fork tender, about 1 hour.
- (You can bake the potatoes beforehand) Melt butter in a medium saucepan.
- Slowly blend in flour with a wire whisk until thoroughly blended.
- Cook the roux (flour in butter) until a very pale golden.
- Gradually add milk to the roux, garlic and season to taste, whisking constantly.
- Cut potatoes in half, scoop out the interior and set aside.
- Chop up half the potato peels and discard the remainder.
- When milk mixture is very hot, whisk in potato.
- Add green onion and potato peels.
- Whisk well, add sour cream and crumbled bacon.
- Heat thoroughly.
- Add cheese a little at a time until all is melted in .
- Note: You can set aside a bit of the bacon, green onions and cheese to sprinkle on top for a nice appearance.
- Enjoy!
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5 stars