I know winter is almost over and soon it will be time to put hearty soups on hold until next fall. However, this soup is so good that you need to fit it into your meal planning before the weather gets too warm! This creamy soup is very filling and makes enough that you’ll have delicious leftovers for another day. If you’re a meat-eater I would highly suggest adding some bacon to this soup. It’s not often that I really miss being able to add some meat to a dish, but when I was eating this soup I couldn’t help but think how a little bacon would really take this soup over the top. Of course I had the soup without the bacon and it was still fantastic, you really can’t go wrong!
When I re-heated the soup it was a little on the thick side so I added a splash of vegetable broth. You could also add some more milk if you want to make it thinner.
Baked Potato Soup
- 4-5 medium russet potatoes
- 4 tbsp. butter
- 1/2 cup all-purpose flour, divided
- 6 cups milk (I used non-fat)
- 3/4 cup shredded sharp cheddar cheese
- 1/2 cup green onions, chopped
- 1/3-1/2 cup light sour cream
- Salt and Pepper to taste
- Prick the potatoes with a fork and bake or microwave until tender. Let the potatoes sit until they are cool enough to handle. Scoop out the inside of the potatoes and place in a food processor, pulse until the potatoes are broken into small chunks. If you don’t have a food processor, use a pastry cutter to cut the potatoes until they are in very small chunks.
- Melt the butter in a large pot. Add 1/4 of flour and whisk to combine. Continue cooking and whisking for about 2 minutes until golden brown. Slowly add the rest of the milk and flour, whisking to combine. Cook for about 8 minutes until thick and bubbling.
- Add the potato chunks, cheese, salt and pepper. Stir until the cheese is melted then remove from heat. Stir in the green onions and sour cream.
- Garnish with your choice of shredded cheese, sour cream, green onions and bacon.Enjoy!