Baked Potato Soup

It’s that time of year when the mornings are cooler and the evenings have a chill in the air. Time to pull out those warm and hearty soup recipes, like my Baked Potato Soup.

I can’t claim this as my own, but as always when I find a recipe I adapt it to what works for me, adding here and there and taking away when I know it’ll turn heads away at the dinner table. I’ve had this recipe for a long time, grease stains on the small cut out, and can’t even remember where or when I’d gotten it, but I know for sure it replaced my old Potato soup recipe–forever.

Now I know the recipe is called Baked Potato Soup, but the likelihood of me actually having baked potatoes lying around, well it’s nil. I typically don’t think that far ahead and when I do, well let’s just say I have boys and if any food is left in the fridge for “future use”, good luck finding it when needed. With that said, I boiled my potatoes, skins on and all.

Clean potatoes ready to be chopped. I prefer red potatoes, but really any will do.

Boil till tender and then drain. Set aside till later.

Gather ingredients. I cheated this time and used the Kirkland Bacon Bits because I didn’t feel like cooking bacon.

Melt 2/3 cup butter in large stockpot.

Gradually add 2/3 cup of flour.

Whisk flour and butter mixture till smooth.

Add 7 cups milk slowly while whisking till smooth.

It will thicken as it comes to a boil.

Chop scallions, I have about 8 sliced.

Add cooked and drained potatoes.

Add salt and pepper to taste, bring to a boil.

Add bacon, I did about 1 1/2 cups.

Add green onions.

Add cheddar cheese, I did the entire package which was 2 cups.

Add 1 cup of sour cream.

Stir together until well blended and serve.

Enjoy your cup of Baked potato soup with some crusty sourdough or crackers. Baked Potato Soup 2/3 cup butter 2/3 cup of flour 7 cups of milk 4 large baking potatoes, baked and cooled or about 2 1/2 cups of boiled potatoes. 4-8 green onions, sliced 12 bacon strips, cooked and crumbled or 1 1/2 cups of pre-cooked real bacon bits 2 cups shredded cheddar cheese 1 cup sour cream. salt and pepper to taste. In large skillet melt butter. Stir in flour; heat and stir till smooth. Gradually add milk, stirring constantly until thickened. Add potatoes, salt and pepper and bring to boil, stirring constantly. Reduce heat; simmer for about 10 minutes. Add green onions, bacon, cheddar and sour cream. Stir until cheese and sour cream is melted and creamy. Serve immediately. Yield: 8-10 servings (2 cups) Enjoy!