For step by step instructions click here.Baked Potato Soup is my favorite soup. This soup can be really quick to make if you use leftover baked potatoes. I always bake extra potatoes so I can make this soup the next day.
BAKED POTATO SOUP
4 large baking potatoes (2-3/4 lbs)
2/3 cup butter
2/3 cup all-purpose flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
1 cup (8oz) sour cream
1/4 cup thinly sliced green onions (optional)
10 bacon strips cooked and crumbled (optional)
1 cup (4oz) shredded cheddar cheese (optional)
Bake potatoes at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes. In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Remove from heat; whisk in sour cream. Add potatoes and onions (optional). Garnish with bacon and cheese.
Notes: Yield 10 servings