Baked Potato Soup
- 4 baking potatoes
- bacon, cooked and crumbled – about 12 slices or 1/2 cup (optional)
- 2/3 cup butter
- 2/3 cup flour
- 6 cups milk
- 1 cup cheddar cheese (optional)
- salt & pepper
Bake the potatoes until tender. Cool them and then split them in half and scoop out the pulp. I froze the potato skin shells. I'm going to try to make stuffed potato skins at some point
In a large pot, melt the butter. Stir in the flour and cook for a minute. Gradually add the milk. Cook over medium heat until bubbly. Don't let it boil and stir it often. Add the potato pulp, cheese, bacon, and salt & pepper to taste.
Heat the soup, but don't let it boil. You may need to add a bit more milk if it seems too thick. Serve it with extra cheese and bacon as desired
Rachel's Notes: I found this recipe here, ont he EAt at Home blog. Now the DH I knew he wouldn't go for the green onions in his soup so I omitted those, I also didn't add cheese I sprinkled mine on after and Dh opted for no cheese, This was a very yummy and comforting soup! I really liked this soup great for a change from regular potato soup.
