Baked Potato Soup
Source of Recipe
From "Grit: Comfort Food Cookbook"
"This hearty soup will remind you of a baked potato bursting with sour cream, bacon, and chives. The trick is to cook everything ahead of time, then just toss it all together to make the finished soup. Make this ahead of time and reheat to serve. The flavor improves overnight."
List of Ingredients
◦ ⅔ cup butter
◦ ⅔ cup all-purpose flour
◦ 7 cups milk
◦ 4 potatoes, baked, cooled, peeled, cubed (about 4 cups)
◦ 4 green onions, sliced
◦ 12 strips bacon, cooked, crumbled
◦ 1¼ cups Cheddar cheese, shredded
◦ 1 cup sour cream
◦ ¾ tsp salt
◦ ½ tsp pepper
In a large soup kettle or Dutch oven, melt the butter. Stir in the 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.
Serves 8 to 10