Thursday, November 13, 2008

Baked Potato Soup

It is cool outside and the leaves are falling from the trees. I can think of nothing better than a big bowl of piping hot soup. Baked Potato Soup is a favorite in our house and is pretty much a staple on "snow days." Even my meat and potatoes husband goes back for seconds!


Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
10 to 12 strips bacon, cooked, drained, and crumbled
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.

This baked potato soup recipe serves 6 to 8.

1 comment:

Natashya said...

Definitely sounds like comfort food to me! I happen to have a huge bag of russet potatoes too....
ps, age is not a factor in the pie group - there are a lot of young people, true, but not all.
I am somewhere in the middle. Not old and not young. Come bake with us! (I will be happy to have a friend old enough to remember and love The Big Chill)