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Soup: Loaded Baked Potato Soup

Source of Recipe

Margie Potts


List of Ingredients

4 Large Idaho Baking Potatoes
1/2 Cup Butter (1 stick)
1/2 Cup All Purpose Flour
6 Cups Milk
1 Teas. Salt
1/2 Teas. White Pepper
2 Cups Sharp Cheddar Cheese, shredded (8 oz.)
8 Slices Bacon, cooked and crumbled 1 Cup Sour Cream (8 oz.)


Recipe

Scrub potatoes; prick several times with a fork. Bake in a 400 degree oven for one hour, or approximately 10 minutes in a microwave, until tender when pierced with a fork. Cool. Cut potatoes in half lengthwise and scoop out pulp in chunks. Set aside. Use shells for a potato skin recipe or discard.

Melt butter in a large heavy saucepan or Dutch oven over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly, to produce a simple, light roux.

Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly, approximately 8-10 minutes.

Stir in potato chunks, salt, pepper, cheese, bacon, and chopped green onion. Cook until heated through, but do not boil. Stir in the sour cream. Again, cook until heated thoroughly, but do not boil.

Ladle into bowls and garnish with chopped watercress or chopped green onions, shredded cheese, and crumbled bacon.

YIELD: About 10 Cups