Baked Potato Soup

I first shared this recipe 11+ years ago and to this day it's still one of my family's favorite soups.  This soup is hearty and rich and NOT part of any diet plan, but sooooooooo worth it when it's cold outside and you're craving some crazy good soup.

Start off with 4 large baking potatoes.  I poked a bunch of holes in mine, baked them at 400 degrees for about an hour and a half (just until I could slide through them easily) and then cut them in half and let them cool for a few minutes so I could handle them.

Then I scooped out as much of the potato as I could.  I broke up the super large chunks, but for the most part just left them alone after I scooped.  If you only had small potatoes, this should give you an idea of how much actual potato you'll need.

Here's what I used...

- 4 Large baking potatoes (baked and scooped)

- 12 slices of cooked bacon, chopped

- 6 cups milk (I used 4 cups whole and 2 cups skim - because YUM!)

- 2/3 cup butter or margarine (or if you're like me you can gather up all those weird little end pieces you have int he fridge and use both butter and margarine to make up the total amount)

- 2/3 cup flour

- 1 cup sour cream

- 1.5 cups cheese

- Green onions

Step one is to melt your butter on low heat...

... then stir in the flour until it's smooth.

Whisk it around and don't let it burn!  Cook for about a minute.

Gradually stir in the milk and cook over medium (stirring CONSTANTLY so it doesn't burn!) until it's bubbly and thick.

I'm not going to lie... mine took about 20 minutes of stirring on medium to actually boil and thicken up.  MY arm was tired, but I'm PRETTY SURE I burned enough calories to justify eating the giant-sized portion I had :)

After it finally got thick and bubbly, I put in the potatoes, a handful of bacon, about a cup of cheese and a bunch of green onions.

I stirred it all together, then added in more of everything (along with salt and pepper).

After everything is heated thoroughly, add in the 8 oz of sour cream, stir and keep warm on the stove.

I served ours in bread bowls (from Panera... because who wants to make bread bowls!) and topped it with extra bacon, onions and cheese.

This recipe is a little labor intensive... BUT so worth it.  I promise.  If you want it "lighter" you could use 2% milk, low fat sour cream and less cheese.... but you need to make it the "real" way at least once.  SO YUMMY!  I served this when we had Shay, Andrew and their kids over on Monday night and it was a big hit with everyone.  Dave has requested this as a "football night" meal and I will GLADLY oblige his request.  

Here's what you'll need....

- 4 Large baking potatoes (baked and scooped)

- 12 slices of cooked bacon, chopped

- 6 cups milk (I used 4 cups whole and 2 cups skim - because YUM!)

- 2/3 cup butter or margarine (or if you're like me you can gather up all those weird little end pieces you have int he fridge and use both butter and margarine to make up the total amount)

- 2/3 cup flour

- 1 cup sour cream

- 1.5 cups cheese

- Green onions

Stary by baking and scooping out your potatoes.  

Next, melt your butter and then stir in the flour until it's smooth.  Whisk it around and don't let it burn!  Cook for about a minute.

Gradually stir in the milk and cook over medium (stirring CONSTANTLY so it doesn't burn!) until it's bubbly and thick.

After it's thick and bubbly, put in the potatoes, a handful of bacon, about a cup of cheese and a bunch of green onions.

Stir it all together, then add in more of everything (along with salt and pepper).

After everything is heated thoroughly, add in the 8 oz of sour cream, stir and keep warm on the stove.

I served ours in bread bowls (from Panera... because who wants to make bread bowls!) and topped it with extra bacon, onions and cheese.