thick & buttery baked potato soup

Name: Thick & Buttery Baked Potato Soup
Ingredients: 2/3 cup(s) butter; 2/3 cup(s) all purpose flour; 6 cup(s) milk; - salt & pepper, to taste; 4 large potatoes, idaho, baked; 6 - green onions, sliced (both greens & whites); 1 cup(s) sour cream; 1 cup(s) bacon, cooked crisp & crumbled (about 1 lb.); 5 ounce(s) cheddar cheese, shredded

(2 ratings)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

As Julia Child used to say (& Paula Deen does now), "Everything is better with butter!" This thick & buttery baked ptato soup recipe is heavy on all the good stuff, including butter! This is one loaded baked potato soup that even Julia would appreciate!

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(2 ratings)

Ingredients For thick & buttery baked potato soup

2/3 c

butter
2/3 c

all purpose flour
6 c

milk
salt & pepper, to taste
4 lg

potatoes, idaho, baked
6

green onions, sliced (both greens & whites)
1 c

sour cream
1 c

bacon, cooked crisp & crumbled (about 1 lb.)
5 oz

cheddar cheese, shredded

How To Make thick & buttery baked potato soup

1
Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously until thick & creamy. Whisk in salt & pepper & simmer over low heat, stirring constantly.

2
Cut potatoes in half & scoop out the flesh; set aside. Chop up half the potato peels & throw away the rest. When milk mixture is very hot, whisk in the potato flesh.
3
Stir in green onions & potato peels. Whisk well, then add sour cream & bacon. Heat thoroughly.
4
Add cheese, a little at a time until all is melted. Garnish with chives, grated cheese & bacon crumbles, if desired.
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