Typically on Sunday mornings, while Russell is watching the college football recaps on ESPN (as if he didn’t watch all the games the day before), I will sit down and plan our menu for the next week. I find this really helpful and keeps me from worrying about what we are going to have for dinner each night during the week. I love adding homemade soups to our menu when the weather gets cooler! This baked potato soup is one of our favorites, and it took me several attempts to find a recipe that we really love. Other potato soups I tried were either too thick or too soupy; but like baby bear says--this soup was just right! :)
I baked the potatoes the night before and fried the bacon the morning we were to have this soup in order to cut down on the amount of time I was in the kitchen at dinnertime. As a result, the soup came together in less than 30 minutes.
Ingredients:
- 4-5 medium to large baking potatoes
- 2/3 cup flour
- 6 cups 2% milk
- 3/4 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup sour cream
- 1/2 cup chopped green onions (I omitted)
Toppings:
- Bacon, cooked and crumbled
- Shredded cheddar cheese
- Green onions, chopped
Directions:
Preheat the oven to 400 degrees F. Line a cookie sheet or large pan with aluminum foil. Pierce potatoes with a knife or fork. Place potatoes on pan and bake for 45 minutes to an hour or until potatoes are tender. After potatoes have cooled, peel and place them in a medium sized bowl. Coarsely mash potatoes and set aside.
In a large soup pot, add the flour. Over medium heat, slowly whisk in milk until smooth. While whisking often, cook over medium heat until thick, about 8 minutes. Add potatoes, cheese, salt, and pepper. Stir until cheese is melted.
Stir in sour cream and green onions and cook on low until soup is heated through (do not boil). Serve topped with bacon, cheese, and green onions.
Source: Originally adapted from Cooking Light, as seen on Two Peas and Their Pod
Stir in sour cream and green onions and cook on low until soup is heated through (do not boil). Serve topped with bacon, cheese, and green onions.
Source: Originally adapted from Cooking Light, as seen on Two Peas and Their Pod
