Baked Potato Soup
4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk (whole or two percent)
¾ tsp salt
½ tsp pepper
12 slices bacon, fried & crumbled
2 cups shredded cheese
1 cup (8 ounces) sour cream
Cut potatoes in half. Scoop out the pulp and put it in a small bowl. Melt butter in a large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt and pepper, & ¾ of the cheese. Cook until heated. Stir in sour cream. Top with remaining bacon & cheese.
Makes four servings.
Serve with grilled cheese sandwiches.
This will be our dinner tonight! I hope to log back in and comment on it. (I’m sure it will be great - who doesn’t love potato soup, especially with bacon??)
A great way to save time on frying/crumbling bacon is to use a knife and cut across all the slices as they come wrapped in the package. Slice as fat or as skinny as you like - toss all these bits into a skillet and fry as you normally would - except when it’s all crisp, you simply drain on paper towels and it’s already in small bits, so there’s no crumbling step. Works for me!