Thursday, October 25, 2012

{Loaded} Baked Potato Soup


When we had baked taters left over at a recent Ladies Day at church, I was given a few to bring home.  

With the cooler temps, I didn't have to think twice about what I wanted to make.

This wonderfully warming and tasty soup gets devoured quickly every time I make it. 

Love the sour cream and bacon that add such awesome flavor. 


Feel free to add ham or velveeta to the soup...whatever 'turns your crank' to make this just what your family will love most. 


4 lg. baking potatoes
1/3 c. butter or margarine
2/3 c. all purpose flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk
1 c. sour cream
1/4 c. thinly sliced green onions
8 - 10 strips of bacon, cooked and crumbled
1 c. shredded cheddar cheese 

Bake potatoes at 350 for 65 - 70 minutes or until tender; cool completely.  Peel and cube potatoes.  In large saucepan, melt butter; add flour, salt and pepper; stir until smooth.  Graduatlly add milk; (using a whisk works best). Bring to a boil; cook and stir for 2 minutes or until thick.  Remove from heat; whisk in sour cream.  Add potatoes and green onions.  Garnish with bacon and cheese. 

Yield: about 10 servings