Baked Potato Soup

By jads8627

Ingredients

• 1/3 cup butter
• 1/3 cup flour
• 4 cups skim milk
• 6 larges baking potatoes, scrubbed
• 1 cup sour cream

Details

Adapted from eatathomecooks.com

Preparation

Step 1

1. Microwave potatoes until done.
2. While potatoes are cooking make a roux over low to medium heat. Mix butter, margarine, or light olive oil, and flour. DO NOT BURN THE ROUX. When roux is thickened a bit, gradually blend in milk. Continue cooking over low to medium heat while preparing potatoes.
3. Peel and cut up potatoes. You may want to mash some of the potatoes also. Add potatoes to the milk mixture. Blend in sour cream. Soup is ready to be served.

I roasted 1 entire head of garlic (about 10 cloves or so) and added it to the milk/roux combo along with one of the baked potatoes. I blended it with my immersion blender until creamy then added the rest of the potatoes. A little shredded cheddar on top and it was sooo good. We didn't even miss the sour cream (skipped it since the soup was already very thick) and also reduced the butter to 1/4 c instead of 1/3 c. I also ended up having to add another cup of milk since it was way too thick with just the 4 cups. Without the sour cream and reduced amount of butter this is actually a relatively healthy recipe! Definitely a keeper.