Baked Potato Soup

The cold and dreary weather we've been having lately makes me want to eat soup every day. Well, maybe not every day, but I could eat it pretty darn often. It's just so warm and filling and comforting. This baked potato soup recipe is so good, and it'll fill you up, warm you up and stick to your bones.

If you like loaded baked potatoes you have go to try this!

Whoops. I just realized that I posted this same recipe almost exactly one year ago. Oh well. It's such a good one that it deserves to be posted again. :) I promise to have more - new! - recipes coming soon, including amaretto cheesecake and sugar cookies. Yum!

Baked Potato Soup

Recipe courtesy of my mom

Serves about 4

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; they are so easy)

1 cup shredded cheddar cheese

8 ounces sour cream

Bake potatoes for 1 hour at 400 degrees. Remove foil for the last 15 minutes. While potatoes are still warm, cut into cubes and crumble/mash half of them. Melt the butter in a large, heavy saucepan or 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 onions, 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.)

Serve with cheese, bacon, onions and sour cream on top.