Sunday Supper {Baked Potato Soup}

This hearty soup is absolutely the best on a wintry evening.  I look forward to making it all spring, summer and fall and it was a perfect, laid back kind of Sunday Supper fare last weekend.



Baked Potato Soup
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (I use skim)
3/4 tsp salt
1/2 tsp pepper
1.5 cups shredded cheddar cheese, divided
12 slices bacon cooked, crumbled, divided
4 green onions chopped, divided
8oz sour cream (I use light)

1. Wash potatoes, prick with a fork, bake at 400 for 1 hr or until done.  Cool.  Cut in half lengthwise, scoop out pulp and reserve.  Discard shells.
2. Melt butter over low heat, add flour, stirring until smooth.  Cook 1 min, stirring constantly.  Gradually add milk, cook over med heat, stirring constantly until thickened and bubbly.
3. Stir in potato, salt, pepper, 1 c cheese, 1/2 c bacon, 2 tablespoons green onions.  Cook until heated (don’t boil). Stir in sour cream.  Cook just until melted.  Top with remaining cheese, bacon and green onions.  Makes 10 cups.

I serve it with a large salad and there is plenty for leftovers. 
xoxo

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