Baked Potato Soup - submitted by Amy

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6-7 large russet potatoes

1/3 cup butter

1/3 cup flour

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

3 cups milk

1/2 cup sour cream

5 bacon strips

1/2 cup shredded cheddar cheese

2 tablespoons thinly sliced green onions

 

Peel and cube the potatoes.  Boil for 10 minutes or until tender {a fork should easily pierce the potato}.  In a large saucepan, melt the butter.  Whisk in the flour, salt, and pepper until smooth.  Gradually add milk and bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat; whisk in sour cream.  Add potatoes.  Garnish with bacon, cheese and green onions.  Yields 5 servings.

 

Recipe is adapted from Taste of Home.