Baked Potato Soup
AmericanPorkIntermediate1 minBy Northstar
Ingredients
Servings
4
- 4 count large russet potatoes
- 0.7 cup unsalted butter
- 0.7 cup all-purpose flour
- 6 cup whole milk
- 4 count green onions, chopped
- 1 cup sour cream
- 8 strips bacon, cooked crisp and crumbled
- 1 0.5 cup sharp cheddar cheese, shredded
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat oven to 350°F (175°C). Pierce potatoes and bake 1 hour until fork-tender. Let cool slightly, then halve and scoop out flesh. Set aside.
- 2
In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute.
- 3
Gradually whisk in milk. Cook, stirring constantly, until thick and beginning to simmer, about 10 minutes.
- 4
Whisk in potato flesh until smooth. Season with salt and pepper.
- 5
Stir in sour cream, half the bacon, and half the cheese. Heat through on low.
- 6
Ladle into bowls and top with remaining cheese, bacon, and green onions. Serve hot.
Tags
soup