Prep 30 mins
Cook 1 hr
My uncle makes a lot of excellent, rich dishes. This is a soup adaptation of his twice-baked potatoes. Not for dieters, but an excellent, creamy soup for a cold day.
- 4 large baking potatoes
- 2⁄3 cup butter
- 2⁄3 cup flour
- 1 1⁄2 quarts milk
- 1 cup sour cream
- 4 whole green onions, chopped
- 10 ounces cheddar cheese, grated
- 1 dash salt and pepper
- 2 cups bacon, crisped
- Bake potatoes until tender.
- Melt butter slowly in pan, blend in flour, making a roux.
- Gradually add milk, stirring constantly, then add salt and pepper to taste.
- Scoop out potatoes and set aside.
- Chop half of the potato peels to use in soup.
- When milk is very hot, whisk in potatoes, onions, and potato peels.
- Whisk well and add sour cream. Heat thoroughly.
- Add cheese a little at a time until all is melted. Serve with crumbled bacon.
I lost my Baked Potato Soup recipe was looking for something close. I think this was very similar to the one I used for years. I substituted fresh chives for green onions, because that is what I had. I also cut the cheese and bacon way back. I just thought that was too much. Even still it was a very nice soup, rich, creamy and very filling.