A hearty and delicious soup perfect for cold winter months. Baked potatoes are whisked into a simple milk roux and topped with melted cheddar cheese and bacon bits. The warm and comforting taste of baked potatoes comes alive in this simple and easy-to-prepare soup that will be an instant favorite at the dinner table.
Ingredients:
4 large potatoes
2/3 cups of butter
2/3 cups of flour
1 ½ quart milk
4 green onions, chopped
1 cup of sour cream
2 cups of crumbled bacon
5 oz of grated cheddar cheese
Salt and freshly ground black pepper pepper, to taste
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Bake potatoes until cooked through. Remove from oven and set aside until cool enough to handle. Cut in half length-wise scoop out the center and set aside. Roughly chop half of the potato peels and discard the rest.
- In a large, heavy-bottomed saucepan, melt butter over low heat. Gradually blend in the flour until thoroughly combined. Slowly add milk, whisking constantly until completely combined and smooth.
- Add salt and pepper to the roux. Continue to simmer over low heat, stirring constantly. Whisk in potato. Add chopped green onions and potato peels and stir to combine.
- Whisk thoroughly, then add the sour cream and crumbled bacon and heat thoroughly. Add the grated cheddar gradually until all has melted.
Serve immediately.