Baked Potato Soup Recipe

Ingredients for Baked Potato Soup

• 2 large russet potatoes (about 1.5 lbs total)
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4-5 green onions, chopped (use 3 in soup, 1 for garnish)
• Bacon
• Shredded Cheddar Cheese
• 1/2 cup sour cream

How to Make Baked Potato Soup

1. Preheat oven to 400°F (200°C). Wash and pierce 2 large russet potatoes (about 1.5 lbs total) several times with a fork. Bake for 50-60 minutes, or until tender.
2. While potatoes bake, prepare other ingredients.
3. Once potatoes are cool enough to handle, cut them in half lengthwise and scoop out the pulp into a medium bowl. Set aside.
4. Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
5. Gradually whisk in 4 cups of milk, stirring constantly until the mixture thickens and becomes smooth and bubbly (about 5-7 minutes).
6. Stir in the cooked potato pulp, 1 teaspoon salt, 1/2 teaspoon black pepper, 3 chopped green onions (from a bunch of 4-5), 8 slices cooked bacon, crumbled, and 1 1/2 cups shredded cheddar cheese.
7. Cook for 5 minutes, or until heated through and cheese is melted. Stir in 1/2 cup sour cream.
8. Transfer the soup to a slow cooker. Set to low to keep warm.
9. Before serving, top each bowl with the remaining 1 chopped green onion and 2-4 slices of crumbled cooked bacon, and a sprinkle of extra shredded cheese.