Thursday, May 14, 2009

Baked Potato Soup

This has been a favorite of mine for years now. It tastes just like a big baked potato with all the fixins'. Talk about comfort food! It is so quick to throw together, the only thing that takes time is baking the potatoes. We like this with crusty french bread, but it is also great in a bread bowl.

Baked Potato Soup

2 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 heaping T chicken bouillon or base
1 cup shredded cheddar cheese, plus more for garnishing
3/4 t pepper
3/4 t salt
8 oz sour cream
2 green onions, chopped
crumbled bacon, optional

Bake potatoes at 400 for 1 hour. When cool, cut into small cubes and set aside. In a large pot, melt butter and add flour. Mix well, then add milk and bring to a boil. Stir until it thickens. Add bouillon, salt, and pepper. Then add cheese and potatoes. A few minutes before serving add sour cream. Garnish with more cheese, green onion and bacon.
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1 comment:

  1. Sounds pretty simple and so delish!! Will have to add this recipe to my files for this Autumn. I love potato soup. (I also love it with corn bread :) )



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