We're on a soup kick at my house right now. When it's freezing cold and snowy outside nothing warms you up like a nice hot bowl of soup.
Baked Potato Soup
Wash and clean 4 large baking potatoes or 8 regular size ones. Bake the potatoes in a 375 degree oven for 60-75 minutes or until they are tender. Remove from oven and let them cool completely. Once cool, peel the potatoes and cut them into cubes.
Set these aside for later.
In a large saucepan, melt 2/3 cup butter.
Stir in 2/3 cup flour, 3/4 teaspoon of salt, and 1/4 teaspoon of pepper. Allow this to brown for just a minute.
Then slowly stir in 6 cups of milk. Bring to a boil. Let boil for 2 minutes, stirring constantly.
Remove from heat then stir in 1 cup (8 oz) of sour cream.
Now stir in your cubed potatoes. You can also stir in 1/4 cup thinly sliced green onions. I serve my onions on the side as a garnish because there are some in my family that don't like them.
Garnish with green onions, shredded cheddar cheese, and crumbled bacon.
BAKED POTATO SOUP
4 large baking potatoes (2-3/4 lbs) or 8 regular size
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 shredded cheddar cheese (optional)
Bake potatoes at 350 degrees for 60-75 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.