Skip to content

Baked Potato Soup

Original Source: Wassom Cookbook1

Servings per Recipe: 6

Description: Great fall (autumn) or winter meal served with rolls!

Ingredients

  • 4 large baking potatoes (about 3 lbs)
  • ⅔ c. butter
  • ⅔ c. flour
  • ¾ tsp salt
  • ½ tsp pepper
  • 6 c. milk
  • 8 oz. sour cream
  • 1 bunch green onions
  • 10 bacon strips, cooked and crumbled
  • 1-2 c. shredded sharp cheddar cheese

Instructions

  1. Bake potatoes at 350° until done, and then let them cool completely. Easiest way to do this is to bake them the night prior.
  2. Peel and cube potatoes, then set aside
  1. In large saucepan, melt butter at medium heat. Then stir in flour, salt, and pepper until smooth.
  2. Whisk in the milk and increase heat to bring it to a slow boil. Cook and stir until thickened, then remove from heat.
  3. Whisk in sour cream and return to medium heat.
  4. Add potatoes, green onions, bacon, and cheese.
  5. Garnish with more cheese and bacon, and serve hot!

  1. Contributed By: Lorri Findley, a dear friend ↩