This is one of my all time favorite recipes. Even my very picky 6-year-old will eat this one. The night before I cook this I like to make baked potatoes with supper then refrigerate the extras and use them in this soup. This recipe is easy to make, the only pain is that it requires 8 to 10 minutes of standing at or nearby the stove to whisk the milk and flour until they are thickened. I think it’s worth it though!
I usually 1/2 this recipe when it is just my husband, 6-year-old and I eating it.
Baked Potato Soup
2/3 C. Butter
2/3 C. Flour
7 C. Milk
4 Large Baked Potatoes, Peeled & Cubed
1 & 1/4 C. Shredded Cheddar Cheese
1 C. Sour Cream
1 tsp. salt
1 tsp. Pepper
1 tsp. Salt
12 Slices Cooked & Crumbled Bacon (optional)
In a stock pot or Dutch oven melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened (about 7 to 10 minutes I’ve found. Stir in potatoes. Bring to a boil, stirring frequently.
Reduce heat and simmer 10 minutes. Then toss in cheese, sour cream, salt and pepper (and the bacon too if you are using it). Continue cooking, stirring frequently until cheese is melted – just a minute or two. Pour into serving bowls and add extra sour cream or cheese if desired. I like to serve this with my easy bread machine rolls!