Baked Potato Soup

By ukiahgal67

Ingredients

• 4 large potatoes (or 8 small)
• 2/3 cup butter (not margarine)
• 2/3 cup flour
• 1 1/2 quarts (6 cups) milk
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 green onions (scallions), chopped
• 1 cup sour cream
• 1 1/2 cups crumbled bacon, cooked crisp
• 6 ounces cheddar cheese, grated

Preparation

Step 1

Bake the potatoes in a 400F oven (do not microwave as that alters the taste) until fork tender (about 45 minutes to an hour depending on their size).
Meanwhile, heat a large stockpot or sauce pan over low heat.
Melt the butter.
Stir in the flour and allow to cook for 2 to 3 minutes, stirring constantly.
Pour in milk, salt and pepper.
Whisk, stirring constantly until thickened slightly.

Cut baked and cooled potatoes in half, scoop out all of the potato pulp and set aside.
If desired, chop half of the peels to add to the soup later and discard the remainder (there is a lot of potassium and nutrition in those baked peels).
When the milk mixture is very hot, whisk in potato pulp a little at a time.
Add chopped green onion, sour cream and peels, as desired.
Whisk well.
Add cheddar cheese a little at a time and stir until it is all melted.
Add the crumbled bacon and serve.
Garnish with a dollop of sour cream, if desired.

Note:
You can make this early in the day then place in a slow cooker set to “warm” until ready to serve.