Baked Potato Soup

Baby, it's COLD outside!

We here in coastal Georgia have been experiencing unprecedented cold weather lately. Global warming - what's that?!? Seriously, it has been ridiculously cold here the past few weeks, at least for me. I've had to bust out my cashmere gloves and wool coat, neither of which I have worn since I lived in Nashville! And you should see our electric bill. We just got it today, and man, I am dreaming of warmer weather. (Of course, when we get our electric bills in July and August I may be singing a different tune!)

A cold day makes me want to eat something warm, so at least I can be thankful that I have a reason and opportunity to make this delicious and hearty soup.

Baked Potato Soup
Recipe courtesy of my mom
4 large or 6 medium potatoes, baked with skin on
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons green onions, chopped
Bacon pieces (cooked & crumbled) - I use the packaged Hormel or Oscar Meyer pieces
1 cup shredded cheddar cheese
Sour cream, to taste

Thoroughly wash and dry potatoes. When dry, wrap in foil and bake in a 350 degree oven for about 1 1/2 hours. While potatoes are still warm, cut into cubes and crumble/mash. If you like your soup chunkier (like my mom), only crumble/mash half of the potatoes, leaving the others cubed. I just like my soup less chunky.

Melt the butter in a heavy saucepan/dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potatoes, salt, pepper, green onion, crumbled bacon, and cheese. Cook until heated.

Stir in sour cream. (I usually add sour cream in each bowl when serving rather than into soup pot. If you want to add it to the soup itself, use an 8 ounce container.)

Serve with cheese, bacon and onions sprinkled on top.

Note: If you reheat leftovers, you can add a tablespoon or two of milk to the soup to make it a little creamier.