Baked Potato Soup

Rachael Coon

It is a super thick soup, very hearty and goes great with salad.

 

9 baking potatoes

2/3 C butter

2/3 C flour

6 cups of whole milk (or 2%)

½ T salt

1 t pepper

½ C cooked bacon, chopped

4 green onions chopped

10 oz shredded cheddar cheese

1 (8 oz) container sour cream

 

Prick potatoes with fork and cook in microwave 3 or 4 at a time for 10 minutes and scoop out the flesh (while others are cooking). In large sauce pan over medium heat, melt butter. Stir in flour and cook for a minute. Whisk in milk a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, bacon, 2 T green onions and most of the cheese. Then add the sour cream until heated through. Sprinkle each bowl with cheese, green onions and bacon bits.