Now that cold, chilly weather is in full effect, all I want is comforting and warm food to feed my belly. This soup fits the bill. It is thick, creamy baked potato heaven, garnished with bacon, cheese and green onions. Soooo good!
If you plan a day in advance, and bake the potatoes a night ahead, this soup is perfect to make on busy weeknights. If not, save it for the weekend and you’ll be glad you did. It is nothing short of pure deliciousness! (and makes for amazing leftovers!)
- 4-5 medium russet potatoes
- 4 Tablespoons unsalted butter
- ½ cup all-purpose flour, divided
- 6 cups milk ( I used 2%)
- 2 teaspoons salt
- ½ teaspoon pepper
- ¾ cup shredded sharp cheddar cheese
- ½ cup green onions, chopped
- ½ cup light sour cream
- Sour cream
- Shredded cheese
- Chopped green onion
- Chopped cooked bacon pieces
- Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.
- Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.
- In a large dutch oven or pot, melt the butter. Add ¼ cup of flour into the pot and whisk into the butter. Cook, and whisk constantly for 2 minutes, or until golden brown. Whisk in the milk and the rest of the flour. Cook until thick and bubbly, about 10 or so minutes. Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.
- Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy ♥
Recipe Source: For the Love of Cooking