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Loaded Potato Soup




Source of Recipe


My Files


Recipe Introduction


My husband loves it when I prepare this for supper.


List of Ingredients





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

Recipe



Garnish: Additional shredded cheese, crumbled bacon, and sliced green onion
Scrub potatoes; prick the potatoes several times with a fork. Bake in a 400 degree oven for one hour or until tender when pierced with a fork. You can also microwave the potatoes: again prick the potatoes several times with a fork and cook 10-14 minutes on high, turning once, 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 toppings of your choice.

Yield: 10 Cups