after feeling crummy and eating crummy while sick I really wanted something that had a little bit of heart in it. I came home last night and made a pot of this super thick feel good soup. Originally from Cooking Light I think they used less bacon. Z says the soup is just a vehicle for that but it is really warm and comforting.
4 baking potatoes (about 2#)
2/3 c all purpose flour
6 cups milk – I used 1%
1 c extra sharp cheddar
1 t salt
1 t black pepper
1 cup sour cream – I use light
3/4 cup sliced green onion
6 cooked and crumbled bacon slices
Preheat oven to 400 degrees.
Pierce potatoes with fork. Bake 1 hour. Meanwhile, spoon flour into a dry measuring cup and level with a knife. Place flour in a large dutch oven and gradually whisk in milk. Cook over medium heat until thick.
When the potatoes are done and cool enough to handle, slice in half and scoop out centers. Mash with fork.Add mashed potatoes, 3/4 cup of cheese, salt and pepper. Stir until cheese is melted. Remove from heat.
Stir in sour cream and 1/2 cup of green onions. Cook over low for about ten minutes but do not boil.
Sprinkle each serving with bacon, cheese and onions.
2 thoughts on “baked potato soup”
>this is the recipe i've been looking for. thick and hearty soup, like potato soup should be.