Potato Soup » Recipe List » Baked Potato Soup

Baked Potato Soup

Large baking potatoes are roasted in the oven for about an hour to cook through and soften. Potato skin is removed and discarded and potato flesh and set aside. Butter, flour, and milk are heated in stockpot over low heat. Potato pulp, coarse salt, fresh ground black pepper, green onion, crumbled bacon, and cheddar cheese are added to the milk mixture and heated through. Individual servings garnished with sliced green onion, crumbled bacon pieces and grated cheddar cheese.

Ingredients -

4 Large Baking Potatoes
4 Scallions, chopped and divided
2/3 cup Butter
12 Bacon Slices, cooked and crumbled
2/3 cup All-Purpose Flour
1-1/4 cup Grated Cheddar Cheese
6 cups Whole Milk
8 ounces Sour Cream

Preparation:

1. Bake potatoes. Cool.

2. Scoop out pulp and set aside. Discard skins.

3. Melt butter in stockpot over low heat and add flour. Add milk, until thick.

4. Add potato pulp, salt, pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.

5. Cook until thoroughly heated; stir in sour cream and heat through.

6. Serve with remaining green onions, bacon and 1/4 cup cheese as garnish.

Potato Soup Tips -
Onion Varieties

	The flavors of onions vary greatly and can be pungent and strong, slightly spicy or tangy, or lightly biting and mild, depending on the onion variety. White and yellow onions are quite pungent, while scallions (green onions) are quite mild.

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