Baked Potato Soup
 
 
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Ingredients
  • 5 large baker potatoes
  • 1 pound of bacon
  • ¾ cup of butter
  • ¾ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 5 cups of milk
  • 2 cups chicken stock or broth
  • 1 cup sour cream
  • Toppings: grated cheddar cheese and sliced green onions
Instructions
  1. Wash and stab 5 big baker potatoes so they don't explode in your oven.
  2. Bake at 350° for an hour or so until done. Let them cool completely.
  3. Cook up a pound of bacon to make bacon bits.
  4. While the bacon is cooking, peel the cooled potatoes and cut them into bite sized pieces.
  5. Put the bacon on some paper towels to drain and set them and the potatoes aside while you get started on the soup.
  6. In a big pot melt the butter then whisk in the flour, when it's nice and smooth whisk in 1 cup of milk, add the salt and pepper and whisk in the rest of the milk and chicken broth.
  7. While stirring almost constantly bring to a low boil to thicken. Remove from the heat and add sour cream, the potatoes and bacon. You can leave some of the bacon out for a garnish if you wish.
  8. Ladle into bowls and garnish with green onions, cheddar cheese and bacon.
Recipe by Queen Of The Red Double Wide at http://queenofthereddoublewide.com/baked-potato-soup/