Homemade Baked Potato Soup

Submitted by Kelly Milluzzi of Columbia Station

I have been making this for years and usually triple for a big group. I do not measure anything anymore so below is what you would need to make a family size pot. Use your judgment with the milk.

Ingredients Needed

Potatoes – 6 medium sized

Butter - 1 stick

Flour – 2-3 tablespoons

Milk – 2% or Vitamin D (½ gallon)

Bacon – cooked crisp (1 to 1 ½ pounds)

Cheddar cheese – 4 cups

Sour cream – 1-2 cups

Scallions – optional _chopped

Salt & Pepper

Bake the potatoes for 1 hour at 400 degrees. I usually do this the day or night before. Once cooled (or next day) cut potatoes in half and scoop out the insides and place in a bowl. I have done this while they are still warm. If you scrubbed the potatoes really well, you can use some of them with the skins on and just cut up.

Melt the stick of butter in a soup pot or Dutch oven. Stir in flour until you have a paste consistency (you may have to use less or add more flour). Once that becomes bubbly, slowly add the milk until you have mixed it through.

Heat thoroughly on Med-Low temperature. Add potatoes, cooked bacon (saving some-optional), Salt, Pepper and ½ the cheese.

Let simmer for an hour. Add Sour cream and heat thoroughly. I usually simmer for hours, but it’s not necessary. Serve with bacon, cheese and scallions on top

Ummm....good!