Baked Potato Soup

I like soup. A lot.

I could eat soup at least once a day and never tire of it. Spring. Summer. Fall. Winter. Never tire of it.

I like soup. A lot. That being said (twice), this is my all-time, super-ultimate, undisputed favorite soup.

The end.

Baked Potato Soup


4 potatoes, baked

2/3 cup butter

2/3 cup flour

7 cups milk

1 onion, chopped & sauted

1 lb. bacon, fried crisp

1 1/2 cup cheddar, shredded

1 cup sour cream

salt & pepper

Bake potatoes until soft. Fry bacon. Saute onions until translucent.

Melt butter in large (at least 6 qt.) soup pan over medium high heat. Stir in flour. Pour in milk, stirring constantly until thickened. Turn down heat.

Add onions to thickened milk mixture. Half potatoes and scoop out pulp. Mash into soup. Heat through, then turn off heat.

Mix in crumbled bacon, salt & pepper to taste, sour cream, and cheddar cheese.

* You can reserve some of the crumbled bacon and cheese to top individual bowls.

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