I’d been looking for an awesome potato soup recipe for a long time. I tried quite a few different recipes until I found this one. I’m not looking anymore. This is THE ONE.
- 6 medium baking potatoes
- ½ c. butter or margarine
- 2/3 c. all-purpose flour
- 6 cups milk
- ¾ tsp. salt
- ½ tsp. black pepper
- 4 green onions, chopped (I use the entire bunch)
- 2 bags of bacon pieces
- 2 cups shredded Cheddar cheese
- 1 8-oz. carton sour cream
Wash potatoes. Prick with fork and bake at 400 degrees for one hour or until fork-tender through center (or cook in crock pot or microwave – I’ve done all three depending on the time available). As soon as the potatoes are cool enough to handle, cut potatoes in half, scoop out the pulp and set aside (don’t let them get cold – I did that once and it was harder to scoop the potato out). Discard the skins.
Melt butter in pot over low heat and add flour (this is a good time to use Wondra). Cook 1 minute, stirring constantly. Gradually add milk, stirring constantly, until thick and bubbly. Add potato pulp, salt, pepper, green onions, bacon and cheese. Cook until thoroughly heated; stir in sour cream and heat through.
Serve with Sweet Cinnamon Bread and steamed broccoli.