Baked Potato Soup

This is a recipe that I've been using for years. I don't remember where I first found it, but if you search you can find it on the web. It's basically a loaded baked potato in soup form. Unless your like us and reduce the milk, in which case it's like a loaded baked potato in a bowl.

I peel half of the potatoes and leave the skins on the other half. I cut them into chunks and boil them instead of baking them. I've tried it both ways and couldn't taste the difference, but the baked potatoes were much more labor intensive.

Turkey bacon works great in this recipe, as does low fat sour cream, cheese and milk. I only make this once or twice a year, so I go all out and use real butter, whole milk, the works. It's so yummy and makes a ton (so you can share with a neighbor or friend). It's perfect for a cold winter's night. Serve with crusty french or sourdough bread.

Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
4 green onions, thinly sliced
10 to 12 strips bacon, cooked, drained, and crumbled (just use the entire package)
1 1/4 cups shredded mild cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

Preparation:
-In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly.
-Gradually add milk, stirring constantly, until sauce has thickened.
-Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.
-Reduce heat; simmer gently for 10 minutes.
-Add remaining ingredients; stir until cheese is melted.
-Serve baked potato soup immediately. Can be refrigerated for several days. Add a little extra milk when reheating.

This baked potato soup recipe serves 6 to 8.