Baked Potato Soup

Yield: 6 Servings


4 large baking potatoes, washed

2/3 cup unsalted butter

2/3 cup all-purpose flour

6 cups milk or half and half (can also use a combination of the two)

¾ teaspoon salt

½ teaspoon freshly grated black pepper

4 green onions, chopped and divided

12 slices of bacon – fried crisp and crumbled

1 ¼ cup grated cheddar cheese – divided

1 – 8 ounce sour cream


Preheat oven to 400 degrees F

Pierce potatoes several times with a fork. Bake for 60 minutes or until tender. Cool and cut in half lengthwise. Scoop out the pulp. Melt butter in a heavy stockpot over low heat. Add flour and stir until smooth. Gradually add milk, stirring constantly, until the mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onions, ½ cup crumbled bacon and 1 cup grated cheddar cheese. Cook until thoroughly heated. Stir in sour cream. Top individual servings with remaining green onions, bacon and cheese