My Mother-in-law found this recipe in Taste of Home's Big Book of Soup. It was so creamy and delicious! I could do this one any (or every) night of the week, especially when she's doing all the dirty work!!! :) The process and taste reminded me a lot of my clam chowder.
Baked Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
1-2 bacon strips cooled and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8 oz.) sour cream
3/4 tsp salt (or more to taste)
1/2 tsp pepper
In a large soup kettle or dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil. stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts)
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed (about 4 cups)
4 green onions, sliced
1-2 bacon strips cooled and crumbled
1-1/4 cups shredded cheddar cheese
1 cup (8 oz.) sour cream
3/4 tsp salt (or more to taste)
1/2 tsp pepper
In a large soup kettle or dutch oven, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil. stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts)
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