Country Baked Potato Soup
This is real comfort food, not diet food! The flavors of the creamy sauce with the baked potatoes are married together so well that it's hard to put down. I prefer to put the crumbled bacon and cheese on top of the soup because it adds another layer of flavor, but you like yours combined, it may be done that way also.
"Except for the fact that I scorched it, this soup was pretty good and relatively easy to make. If you are wondering how much it makes, let me just say don't bother doubling it unless you're feeding an army! I am accustomed to doubling recipes for my family of nine, so I tried it with the soup. I ended up not able to fit all of the potatoes into my 7 quart dutch oven, and I had a TON of leftover soup! Making the recipe as is would have been just fine!"- Sioleabha
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Country Baked Potato Soup Preparation
Bake potato's at 350 degrees for 65-75 minutes or until tender; cool completely. Peel and cube potato's into 1" cubes. You want it to be chunky, but some will break up. In a large Dutch Oven, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. If you want it thicker, mash a few potato's against the side of the pot and stir, and it will thicken right up. Remove from heat; whisk in sour cream. Add potato's and green onions. Place back on stove and heat to serving temperature over medium heat, stirring occasionally. Ladle into bowl and garnish with bacon and cheese, and get ready to say WOW!.
This soup is a good consistency when initially made, but if you have leftovers, it will thicken in the fridge. When reheating, if the consistency is too thick for you, add a little milk to get it the way you like it. It tastes just as good the next day!
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