Even though it feels like Spring outside lately, I've been on a major soup kick the past few weeks. I think what I love most about soup is that you can work once to make the recipe and enjoy it for weeks to come! This recipe made a few extra servings than the 4 (or 3 1/2!) we usually need so I froze the leftover in individual containers for a quick, yummy lunch during the week. I'm not a huge fan of green onions and chives, so I didn't use them but you can definitely add them to pump up the flavor!
Baked Potato Soup
Makes approximately 6 servings
4-5 russet potatoes
4 tbsp unsalted butter
1/2 cup all-purpose flour, divided
6 cups 2% milk
2 tsp kosher salt
Freshly ground black pepper, to taste
3/4 cup shredded sharp cheddar cheese
1/3-1/2 cup sour cream
For the topping:
Shredded cheddar cheese
Crumbled bacon pieces
Preheat oven to 400. Prick the potatoes with a fork. Place the potatoes on a baking sheet and bake for 1 hour. Remove from oven and let sit until cool enough to handle. Scoop the insides of the potatoes into a food processor, discarding the peels. Pulse until the pieces are broken into small chunks.
In a large stockpot or Dutch oven, melt the butter. Add 1/4 cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Add the salt, pepper and cheddar cheese. Stir until cheese is melted. Remove from heat and stir in the sour cream.
Serve immediately. Garnish with sour cream, shredded cheddar cheese and bacon pieces.
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!