We have had some crummy weather here in Atlanta the past few days and I have been on a soup kick. This soup is not health food AT ALL. But, if you are cold, tired or you just need a bowlful of yum, this will do the trick. I got this from Southern Living ages ago.
Baked Potato Soup
4 large baking potatoes
2/3 c. butter
2/3 c. flour
6 cups milk
3/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 cups. Cheddar cheese, shredded and divided
1 (8 oz) carton of sour cream
1. Bake the potatoes at 400 degrees for an hour or until done. Let cool. Cut potatoes in half lengthwise; scoop out pulp, and set aside. Discard skins.
2. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
3. Add potato pulp, salt, pepper, 2 TBS green onions, 1/2 c. crumbled bacon, and 1 cup cheese to saucepan. Cook until thoroughly heated and stir in sour cream. Add extra milk, if necessary, for desired consistency. Garnish with remaining green onions, bacon and cheese. YIELD 10 cups.
This soup is incredibly filling. I always add a bit of milk when reheating so it isn’t so thick.