Baked Potato Soup

This is a thick and hearty soup that works perfectly with  bread bowls, store bought or homemade.

6 large baking potatoes

1 cup butter

1 cup flour

9 cups milk

2 teaspoons salt

1 teaspoon pepper

6 green onions, chopped, with green tops

½ cup crumbled bacon

2 cups shredded cheddar cheese

16oz. tub sour cream

Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done.  Let cool. Cut potatoes into cubes.

Melt butter in a saucepan over low heat.  Add flour, stir until smooth.  Cook for 1 minute, stirring constantly. Gradually add milk.  Cook over medium heat, stirring constantly, until thickened and bubbly.

Add potatoes, salt, pepper, green onions, bacon and shredded cheese. Cook until thoroughly heated, then stir in sour cream. Add extra milk, as needed, to thin the soup to desired consistency. Garnish with extra chopped onions, crumbled bacon and shredded cheese, as desired. Works great in bread bowls.

This soup, also works great cooked in a crock pot on low for 4-6 hours. Be patient. The soup looks too thin until it magically thickens.

Recipe shared by Jann.