Thick and Buttery Baked Potato Soup
As Julia Child used to say, "Everything is better with butter!" This Thick and Buttery Baked Potato Soup recipe is heavy on all the good stuff, including butter! This is one loaded baked potato soup that even Julia would appreciate!
Ingredients
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 6 cup milk
- salt and pepper to taste
- 4 large Idaho potatoes, baked
- 6 green onions, chopped
- 1 cup sour cream
- 1 cup bacon, crispy and crumbled
- 5 ounce Cheddar cheese, grated
Instructions
- Melt butter in saucepan over medium heat. Using a whisk, blend in flour until smooth. Gradually add milk, whisking continuously until thick and creamy. Whisk in salt and pepper and simmer over low heat, stirring constantly.
- Cut potatoes in half and scoop out the flesh; set aside. Chop up half the potato peels and throw away the rest. When milk mixture is very hot, whisk in the potato flesh.
- Stir in green onions and potato peels. Whisk well, then add sour cream and bacon. Heat thoroughly.
- Add cheese, a little at a time until all is melted. Garnish with chives, grated cheese, and bacon crumbles, if desired.