Baked Potato Soup

This is our favorite soup recipe.


Baked Potato Soup
Adapted from Better Homes & Gardens
Makes 6 servings

2 large baking potatoes, baked

6 T. thinly sliced green onion

⅓ C. butter

⅓ C. all-purpose flour

¼ t. each salt & pepper

4 C. milk

¾ C. cheddar cheese

4 slices bacon, crisp-cooked, drained & crumbled

Directions: Bake potatoes (see directions below) then scoop out pulp when cool enough to handle.

In a large saucepan cook 3 T. green onion in butter until tender. Stir in flour, salt & pepper. Cook for 1 minute.

Add milk all at once. Cook & stir until thickened & bubbly. Cook & stir 1 minute more.

Add the potato pulp & ½ C. shredded cheese. Stir until cheese melts.

Ladle into bowls. Garnish each serving with cheese, green onion & bacon.

Notes:
To bake potatoes: Scrub potatoes clean & pat dry. Bake in a 425° oven for 40 to 60 minutes or until tender. Or use leftover baked potatoes.

Potatoes can also be baked in the microwave. Most microwaves have a baked potato function.

Additionally you could make this recipe with leftover mashed potatoes. Use about 2 cups.

Delicious! This is one of our favorite soup recipes! Very filling and great the next day for lunch. I cook the bacon in the saucepan first, drain out most of the drippings, then continue with the recipe. It adds a little extra bacon flavor and I don’t have to dirty another pan!

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