Baked Potato Soup
Baked Potato Soup
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
- 4 green onions, (including tops) chopped
- 10 to 12 strips bacon, cooked, drained, and crumbled
- 1 1/4 cups shredded mild cheddar cheese
- 1 cup (8 ounces) sour cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Celery salt, (optional to be sprinkled on top of each bowl)
Bake potatoes until fork tender. Cut potatoes in halves. Scoop out and set aside. I chop the potatoes with peels. Add as many peels as you would like and discard the remainder.
Turn Ninja to Stove Top High. Melt butter. Slowly blend in flour with a wire whisk till thoroughly blended. Gradually add milk, whisking constantly. Whisk in salt and pepper, stirring constantly.
When the milk mixture is very hot; stir in the potatoes. Add green onions and potato peels. Add sour cream & crumpled bacon. Switch to Slow Cook for 2 hours. You may not need to cook it that long, or even turn it to Buffet setting after testing it after an hour. Stir well. Add cheese a little at a time, until it is melted and mixed in. Serve with celery salt sprinkled on top of soup, and crusty French bread.
This baked potato soup recipe serves 6 to 8.
This is really good….
I used 2 more potatoes, and chop them instead of scooping them out. I also use the Hormel crumpled bacon bits.
Use 400-425° - your choice.
Wrap the potatoes in foil on Oven setting 425° for an hour on the rack.
or, aluminum foil seasoned & pierced potatoes, double wrapped, and put them in the pot. Going to turn them after 30 minutes to keep from burning, 425°F, 50 minutes - 1 hour! PERFECT!
Or… place on rack and don’t wrap them.
And now on the Pyramid mat. No turning - 425° about an hour 10 minutes for 5 big potatoes. Not cutting your mat works the best for the potatoes because it will be across the bottom and go up the sides. The potatoes can rest alongside the pot and no turning no scorching. Love it!