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Baked Potato Soup
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Baked Potato Soup

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 5 russet potatoes about 2½ pounds
  • 3 tbsp butter
  • 2 cloves of garlic minced
  • ⅔ cup flour
  • 6 cups of milk
  • ¾ cup extra-sharp cheddar cheese divided
  • Sea salt and freshly cracked black pepper to taste
  • 1 cup sour cream
  • ½ cup green onions chopped

Toppings:

  • 6 slices of bacon cooked and crumbled
  • Green onions chopped
  • Cheddar cheese shredded
  • Sour cream

Instructions

  • Preheat the oven to 400 degrees.
  • Pierce the potatoes with a fork. Place in the oven to bake for 1 hour or until tender when pierced with a fork.
  • Cool. Peel potatoes; coarsely mash. Discard skins.
  • Melt the butter in a large Dutch oven.
  • Add the garlic and cook, stirring constantly for 30 seconds.
  • Add the flour, and cook, stirring constantly for 1 minute.
  • Gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
  • Add the coarsely chopped mashed potatoes, cheese, salt, and pepper, stirring until the cheese melts.
  • Turn the heat to low. Stir in the sour cream and the green onions. Cook for 10 minutes or until thoroughly heated–DO NOT BOIL.
  • Taste and re-season if needed.
  • Ladle soup into serving bowls and top with bacon crumbles, green onion, and shredded cheddar cheese. Serve and enjoy!